Juicy, flame-grilled shrimp meet hot, buttery perfection in this recipe. Each shrimp is kissed by the grill before taking a deep dive into a rich, velvety butter bath. And you gotta serve it with some good, crusty bread to soak up all that buttery goodness.

Shrimp and Butter

Fire up a charcoal grill and get ready for the easiest, most delicious way to serve shrimp. "Shrimp and Butter" is exactly what it sounds like—perfectly grilled shrimp, kissed by the flames, then dunked in a pool of rich, melted butter. Serve it up with warm, crusty bread to soak up every last drop. Simple, tasty, and ridiculously good!

Author:

Malcom Reed

Ingredients

2lbs raw shrimp 13-15 count, peeled and deveined
1lb butter
1 shallot finely chopped
4 cloves garlic minced
2 Tablespoons olive oil
1/4 cup white wine
2 Tablespoons fresh parsley chopped
2 lemons
2 Tablespoons Killer Hogs Off Shore Buttery Seafood Seasoning
2 Tablespoon Malcom's King Craw Cajun Seasoning

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Directions

Fire up a grill for 2 zone cooking - hot and cool side.
Place a grill-safe large skillet on the hot side directly over the coals. Saute the shallot in 1 Tablespoon of olive oil for 2-3 minutes then add the garlic. Saute for an additional minute then deglaze the skillet with the white wine.
Add the butter and season with King Craw Cajun Seasoning. When butter has fully melted squeeze in the juice from 1 lemon and add the parsley, Move the skillet to the cool side of the grill.
Drizzle the shrimp with the remaining 1 Tablespoon of olive oil and season with the Off Shore Buttery Seafood seasoning. Place the shrimp on the hot side of the grill and cook for 1 minute per side or until they start to turn a pinkish color.
Transfer the shrimp to the butter mixture and move the skillet back to the hot side to finish cooking the shrimp. It should only need a minute or so. Garnish with a fresh squeeze of lemon juice and additional parsley over the top,