When you grill shrimp, leaving the shell on keeps the flavor of the shrimp and does not dry it out. I purchased large shell-on shrimp, cut the shell, deveined and butterflied the shrimp. Then I quickly marinated them in a white wine sauce, grilled them over medium high heat and served them with cocktail sauce and butter for dipping. I also grilled two lemon halves and after everything came off the grill, squeezed the lemon over the shrimp. What a finger lickin’ good recipe this is – easy to prepare and a perfect spring dinner.
I am trying a new recipe format – tell me what you think…
Looking for any particular recipes? I am always looking for new ideas
Butterflied Grilled Shrimp
- 1 pound shrimp, shell-on
- 1/4 cup white wine
- 2 tablespoons chopped Italian parsley
- 1/4 cup olive oil
- 1/2 lemon squeezed
- 1 lemon cut in half
- 1/8-1/4 teaspoon dried red pepper flakes
- salt and pepper
Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 - 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.