Grilled Shrimp With Garlic Herb Butter
I believe that shrimp would grill themselves if they could because they are so tasty that way. They will cook fast so don’t walk away even for a glass of wine. Use the biggest shrimp you can find or afford. Serve with a Caesar salad and crusty bread for a lovely
1 stick (4 ounces) unsalted butter
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp in the shell,
Salt and freshly ground pepper
White rum, for sprinkling (optional)
Here’s What To Do:
Start a medium hot grill. In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
Butterfly the shrimp lengthwise and devein then spread them open so they will lay relatively flat. Season with salt and pepper, then brush liberally with the herb butter.
Grill the shrimp shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.
The garlic-herb butter can be refrigerated overnight. Melt the butter before using.
What Goes With What Wines Selections
Acacia Winery ’07 Chardonnay Carneros (Chardonnay)
This is a clean and comparatively straightforward Chardonnay with crisp, green-apple fruit and a bit of sweet Meyer lemon and subtle oak spice. It is rounded in feel and lifted by a bit of balanced acidity.
R 87 $22.00
Patricia Green “07 Sauvignon Blanc, Oregon (Sauvigon_Blanc)
Quite simply, this is a delicious example of a great white grape variety. It has bright citrus notes and high acidity with round textures and ripe melon fruits. R 90 $16.99