My absolute favorite decadent meal is buttery barbeque shrimp.
(I’m not talking about barbeque sauce, but a sauce made from butter, lemon, rosemary, garlic, pepper, and did I mention butter.)
The original is our go-to special occasion meal.
I just can’t afford (to my waistline) the super rich butter all of the time.
This variation allows you to enjoy the lemon-rosemary-garlic-pepper flavors without all of the guilt (there is still a little bit).
Grilled “Barbeque” Shrimp
2 pounds large shrimp
1 stick of butter, softened
6 cloves garlic, minced
3 tablespoons rosemary, minced
zest of 1 lemon
juice of 1 lemon
1 teaspoon freshly ground black pepper
1 teaspoon Creole seasoning (I used Tony’s)
Peel and de-vein the shrimp. Place on skewers, leaving room between each to allow for even cooking. Preheat the grill to 350 degrees.
One the butter is softened add the minced garlic, minced rosemary, lemon zest and juice, black pepper, and Creole seasoning. Stir into the butter until well combined.
Place the shrimp skewers on the grill and brush with the butter until gone. Cook shrimp until they are no longer pink.