Grilled Shrimp Scampi
This classic shrimp scampi dish is taken to the grill, giving the shrimp a light char before hitting the sauce.
- Serves: 6 persons
- 1 ½pounds (680 g) large shrimp (peeled and deveined)
- ¼cup (60 mL) butter
- ¼cup (60 mL) olive oil
- ⅓cup (80 mL) chicken stock
- ¼cup (60 mL) dry white wine
- Juice of 1 lemon
- 4cloves garlic (minced)
- 2teaspoons (10 mL) salt
- 1teaspoon (5 mL) pepper flakes
- 1teaspoon (5 mL) black pepper
- Garnish: 1/4 cup (60 mL) fresh Italian parsley (chopped)
Step 1Combine all ingredients, except the shrimp, parsley, and baguettes into a large bowl.
Step 2Preheat grill and place a grill-safe saute pan on the grill to heat up. (Use a cast iron skillet to really hold the heat.) Try a two-layer fire or high heat on one side and a medium heat on the other. Put the pan over the medium heat. If you fear that the shrimp will slip between the grates of your grill, thread them onto skewers; otherwise, place them straight on the grill.
Step 3Pour the contents of the bowl into the saute pan and give it a quick stir. Once shrimp have started to show grill marks on one side, flip them over.
Step 4Stir butter sauce mixture in the pan. Butter will start to brown slightly but shouldn't be allowed to burn.
Step 5When shrimp show grill marks on the other side put them in the pan with the sauce. If you put them on skewers, remove from skewers. Toss to coat.
Step 6Remove pan (carefully) from grill and place on a hot pad on the table. Sprinkle parsley over top.
Step 7Eat with baguettes to sop up the extra sauce.