Shrimp Scampi Skewers

The classic Shrimp Scampi gets even better on the grill! Jumbo shrimp is marinated in olive oil, garlic, and wine, then grilled and served with a creamy scampi butter sauce

Ingredients

Marinade:

• 1 lb. jumbo shrimp, raw and shell on

• ⅓ cup extra virgin olive oil

• 3 Tbsp lemon juice (try grilling the lemon!)

• 6 cloves garlic, minced

• 1 shallot, minced

• 2 Tbsp fresh parsley, finely chopped

• 1 tsp spicy brown mustard or dijon

• Salt & Pepper to taste

• Heavy splash of dry white wine, optional

  Scampi Butter Sauce:

• ½ cup unsalted butter, or 1 stick, cubed and very cold

• 3 Tbsp water

• 1 clove garlic, minced

• 1 Tbsp parsley, finely chopped

• Splash of dry, white wine, optional

Directions

1. Devein the shrimp: Using kitchen shears, cut a line down the middle of the top of the shrimp's peel, but keeping the peel on the shrimp. Use your knife to cut the shrimp down the back, careful not to cut all the way through, until you see the vein. Use a fork or toothpick to pull the vein out. Place shrimp in a freezer bag and set aside.

2. Make the marinade: In a bowl, combine the marinade ingredients. Taste and adjust for salt/lemon, but be sure that the marinade is more oil than lemon. Add the marinade to the shrimp and allow to sit in the refrigerator for at least 45 minutes and up to 3 hours.

3. Double skewer the shrimp: Insert the first skewer through one side of the shrimp, near the head end. Bring it out through the other side. Continue until the skewer is full. Insert the second skewer parallel to the first, about ½ to 1 inch away, starting the thread from the opposite end. Bring it out through the other side. Skewering the shrimp this way will make the shrimp easier to flip and will not slide around.

4. Grill the shrimp: Heat the grill to high heat and oil the grate. Place shrimp on grill and flip after about 2 minutes. Remove shrimp from the grill just when the shells turn pink, careful not to overcook.

5. Make the Scampi Butter: Add water, garlic and wine to a skillet. Heat on medium heat until the water begins to simmer, then turn off the heat. Slowly add the cubes of cold butter while continually whisking to allow the butter to emulsify in the water. Once all the butter is combined, add the parsley, and taste and adjust for salt and pepper. Keep warm until serving.