You’re going to love this. I have a recipe I’ve made a number of times for stove top shrimp scampi, but this is a grilling and smoking website, so I’ve moved it to the grill.
- 2 pounds large shrimp, peeled and deveined (approximately 45 shrimp without heads)
- 2/3 cup butter
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 4-6 cloves garlic, minced
- 1 tablespoons dry white wine
- 1 tablespoons fresh flat leaf parsley, chopped
- 1 tablespoon fresh basil, finely chopped
- 1/8 teaspoon salt
Place thawed shrimp in a large bowl. In a separate bowl, combine the remaining ingredients. Divide the sauce in half. Pour 1/2 of the sauce onto the shrimp. Toss to coat the shrimp, cover, and place in the refrigerator for 30-60 minutes.
Preheat the grill for medium heat. I like to make sure I have a cooler area available on the grill just in case the fire is cooking too fast and hot.
Put the shrimp onto skewers. Try to fit about 5 on each skewer, but leave a little room between them so they aren’t touching.
Heat the reserved half of the sauce in a pan on low until warm. Place the skewered shrimp onto the grill and cook for 2-3 minutes per side. When the shrimp no longer looks translucent, take them off the grill. They’re done!
Pour the heated sauce over the top of the shrimp, and serve.