The most-welcome February warm up this weekend, with temperatures in the 60s, meant we had a great chance to fire up the grill without freezing our fingers off. We made grilled shrimp on skewers, to make them easy to handle and ensure even cooking, topped with a tangy lime and butter sauce.
- 1 lb Shrimp, peeled
- 1.5 tbsp Unsalted Butter
- 1 Lime
- Salt & Pepper (We use Kosher Salt & Fresh Cracked Pepper)
- Optional: Red Pepper Chile Flakes
- Optional: Parsley or Cilantro
Here’s what I did:
First, fire up the grill and skewer the peeled shrimp. Put about six shrimp on each long skewer, letting them have some space instead of jamming them all on fewer skewers. Season the shrimp with salt and pepper.
Grill shrimp on medium-high, four minutes per side.
While the shrimp are on the grill, make the sauce. Melt the butter. Add in a pinch of salt and the juice of the lime. If you want a little heat, add a pinch of red pepper chile flakes (optional).
When the shrimp come off the grill, brush or pour the sauce over the hot shrimp. Top with parsley or cilantro (optional). Serve on the skewers or push them off and into a serving bowl.
A few notes, FYI:
If you are using wooden skewers, follow the package directions about soaking the skewers in water for the appropriate amount of time. We use metal skewers so we don’t have to worry about that extra step.
You could easily swap EVOO for butter to make this dish healthier. But I think that sometimes, you need a little butter in your life.