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Shrimp Skewers with Garlic Saffron Butter
October 15, 2021
- 24 shell-on ASC-labeled shrimp, thawed
- 1/2 stick butter
- 1 tbsp dry sherry (optional)
- 1/2 tsp of saffron, threads crushed
- 1/4 tsp salt
- 1/8 tsp pepper
- Pinch of paprika
- Bamboo skewers
- Fresh herbs for garnish (optional)
Easy
Instructions / Directions
- Soak bamboo skewers in water for 30 minutes. Thread 6 shrimp across 2 skewers (2 skewers are easier to turn on the grill). Repeat with remaining shrimp. Note: Okay to use 1 skewer if it looks better.
- Place butter, sherry, saffron, salt, pepper and paprika in a ramekin. Cover if desired and microwave for 15 second intervals until butter is melted. Set aside.
- Heat grill to high. When it is hot clean and lightly oil the grates. Place the shrimp skewers on the grill. Grill shrimp for 2-3 minutes on each side or until cooked through and shells are slightly charred.
- Remove the shrimp from heat and spoon the melted butter mixture over them. Serve the remaining butter on the side and garnish with fresh herbs.