Ingredients
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1
-
1/2
-
1
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Grilled Butterfly Shrimp, We love this quick, easy recipe that I found and ‘tweaked’ from Betty Crocker’s Barbecue Cookbook The recipe says it serves 6 people but my husband and I wipe out a pound of this shrimp so I’m saying it serves two Prep time includes marinating time , Great recipe and very easy used 26-30 count shrimp and put them on skewers (I don’t have a basket) and used the white wine instead of the chicken broth They marinated for about 1 1/2 hours Very tasty and I will do this again While the shrimp were marinating, you could see them start to turn a little pink from the lemons, kinda like ceviche, pretty neat! Thanks Judy!, Great recipe and very easy used 26-30 count shrimp and put them on skewers (I don’t have a basket) and used the white wine instead of the chicken broth They marinated for about 1 1/2 hours Very tasty and I will do this again While the shrimp were marinating, you could see them start to turn a little pink from the lemons, kinda like ceviche, pretty neat! Thanks Judy!
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Steps
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1
Done
|
Devein Shrimp by Making a Shallow Cut Lengthwise Along the Outside Curve. |
|
2
Done
|
Remove Sand Vein. |
|
3
Done
|
Press Each Shrimp Flat Into a Butterfly Shape. |
|
4
Done
|
Mix Remaining Ingredients, Except 1/2 Half of the Lemon Slices, and Pour Over Shrimp. |
|
5
Done
|
Cover and Refrigerate at Least 1 Hour. |
|
6
Done
|
Remove Shrimp and Reserve Marinade. |
|
7
Done
|
Arrange Shrimp in a Lightly Greased Hinged Wire Grill Basket. |
|
8
Done
|
Grill 4 Inches from Hot Coals (or Over Medium Heat in a Gas Grill) For About 6-10 Minutes, Turning Basket and Brushing Shrimp 2-3 Times With Reserved Marinade, Until Shrimp Is Pink. |
|
9
Done
|
Garnish With Remaining Lemon Slices. |
