1½ pounds large shrimp, deveined (not cooked shrimp)
½ cup butter (1 stick)
2 cloves garlic (or to taste)
1 tablespoon paprika
2 teaspoons lemon pepper
1 teaspoon thyme
½ teaspoon cayenne pepper
½ teaspoon salt (can use garlic salt if you want even more garlic flavor)
½ teaspoon turmeric
¼ crushed red pepper
Rinse the shrimp and put into a resealable plastic bag; set aside.
For the marinade: In a small saute pan, melt the butter, add garlic and saute until soft, 3 minutes. Remove garlic and squeeze it through a garlic press back into the melted butter. Add remaining spices to the butter and mix well. Cool 10 minutes.
Pour marinade into bag with shrimp; shake to coat evenly. Seal and refrigerate about 15 minutes.
Heat a grill to medium heat.
Remove shrimp from marinade and put shrimp onto skewers. Grill shrimp on medium heat for about 7 minutes, turning once halfway through grilling time.
Serve as an appetizer, or, over rice for a main course.
Serves four (dinner portions).
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close