Butterflied Grilled Shrimp

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.  

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Butterflied Grilled Shrimp

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 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


  1. 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.