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Per serving
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- 1
Make the basting butter
Melt the butter, then stir in the lemon juice, chili powder, ground ginger, and salt. Scoop out 1/4 cup of it and set that aside for the end — you don't want to brush cooked shrimp with the same brush that touched raw ones.
- 2
Skewer the shrimp
Peel and devein 2 lb of shrimp if they aren't already, then thread them onto 8 metal skewers (or wooden ones you've soaked in water for 30 minutes so they don't torch on the grill).
- 3
Fire up the grill
Get the grill going to medium heat, gas or charcoal. Lay the skewers on the grate, cover, and cook 3-5 minutes per side, basting with the butter mixture whenever you flip. They're done the second they turn pink and curl — shrimp go from perfect to rubbery fast, so don't wander off with your beer.
- 4
Finish and serve
Pull the skewers off the grill and brush them with that reserved 1/4 cup of butter you set aside. Serve right away.
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Grilled Lemon Chili Butter Shrimp Skewers
Created by: BackyardGrillCo
Ingredients
- 1/2 cup butter
- 3 tbsp lemon juice
- 2 tsp chili powder
- 1 tsp ground ginger
- 1/4 tsp salt
- 2 lb shrimp
Instructions
- Make the basting butterMelt the butter, then stir in the lemon juice, chili powder, ground ginger, and salt. Scoop out 1/4 cup of it and set that aside for the end — you don't want to brush cooked shrimp with the same brush that touched raw ones.
- Skewer the shrimpPeel and devein 2 lb of shrimp if they aren't already, then thread them onto 8 metal skewers (or wooden ones you've soaked in water for 30 minutes so they don't torch on the grill).
- Fire up the grillGet the grill going to medium heat, gas or charcoal. Lay the skewers on the grate, cover, and cook 3-5 minutes per side, basting with the butter mixture whenever you flip. They're done the second they turn pink and curl — shrimp go from perfect to rubbery fast, so don't wander off with your beer.
- Finish and servePull the skewers off the grill and brush them with that reserved 1/4 cup of butter you set aside. Serve right away.