15 minutes
Perfect as a vibrant complement to grilled shrimp skewers, this zesty butter drizzle combines the tang of fresh lemon with the warmth of garlic and a kick of red pepper flakes.
Unsalted Butter, cut into pieces
tablespoons
Lemon Juice, from about 2 lemons
cups
Garlic Clove, minced
each
Red Pepper Flakes, to taste
teaspoons
teaspoons
Parsley, minced
cups
1. Prep Work
Prepare your grill for cooking and ensure you have a hotter side and a cooler side. Cut the butter into pieces and juice the lemons to get 1/4 cup of lemon juice. Mince the garlic and parsley. Set aside the parsley for later use.
2. Lemon-Garlic Butter Creation
In the disposable aluminum pie plate, combine the butter pieces, fresh lemon juice, minced garlic, red pepper flakes, and salt. Place the pie plate on the hotter side of the grill, stirring occasionally. Cook until the butter melts completely, which should take around 1.5 minutes.
3. Final Touch
Once the butter is melted, carefully slide the pie plate to the cooler side of the grill. This will be your basting station for the shrimp skewers. Grill your shrimp skewers as desired, and when they're just about done, stir the minced parsley into the melted lemon-garlic butter mixture. Drizzle or brush the sauce over the grilled shrimp just before serving for a burst of flavor.
Cook garlic in butter without browning, add lemon zest, juice, and red pepper flakes, season to taste, and stir in parsley for a bright, tangy sauce with balanced heat.
Use fresh, large shrimp, freshly squeezed lemon juice, and fresh garlic for the best flavor outcome.
Drizzle the lemon-garlic butter on the shrimp right off the grill for the flavors to meld, without drenching to complement the shrimp's flavor.
Pat shrimp dry, thread onto skewers for easier handling, brush with olive oil, and season with salt and pepper for a crispy exterior and sealed-in flavors.
Cook shrimp for about 2 minutes per side until pink and opaque, being careful not to overcook as they can become rubbery.
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