Grilled Shrimp With Herb Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24jumbo shrimp, about 2 pounds, shelled and deveined
- ¼teaspoon red pepper flakes
- 4tablespoons Dijon mustard
- 2tablespoons olive oil, plus extra for brushing
- 2tablespoons fresh lemon juice
- 1tablespoon chopped fresh thyme or 1 teaspoon dried
- Salt and freshly ground pepper to taste
- Herb butter (see recipe)
Nutritional analysis per serving (4 servings)
92 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat outdoor grill or oven broiler to high.
- Step 2
In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
- Step 3
Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
- Step 4
Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.
Private Notes
Comments
I made this recipe exactly as described and it was superb! I made the mustard marinade several hours earlier when I had time, then added the shrimp 30 minutes before guests arrived while I made my charcoal fire. At the last minute I skewered them (the shrimp) and popped them on the hot fire, using a "basket" to turn them easily. I suggest not brushing them with oil before grilling because it tends to flare up. The suggested butter sauce is not overkill. It is a fabulous addition!
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