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Grilled Shrimp with Herb Butter

Time to fire up the grill! This shrimp takes just minutes to cook to perfection and keeps your kitchen cool. I served these skewers on top of a simple green salad along with deviled eggs and ham biscuits for a classic summer supper.

1 ½ sticks unsalted butter

6 spring onions, sliced thinly

1 tablespoon fish sauce

1 tablespoon honey

½ teaspoon fresh black pepper

Salt to taste

1 lime zest and juice

¼ cup each of fresh dill, basil and flat leaf parsley, roughly chopped

Your favorite hot sauce for serving

About 40-46 bamboo skewers

  • In a medium saute pan combine a few tablespoons of the butter and the spring onions and saute until just soft

  • Add the rest of butter, fish sauce, honey, and black pepper

  • Bring to a simmer and remove from the heat

  • Add the lime juice, zest and the chopped herbs and stir until combined

  • Add salt to taste

  • Thread six shrimp and one lemon wedge on each pair of skewers (which makes them easier to flip over to grill ) and continue until all of the shrimp/lemon have been prepared

  • Place them on top of a sheet of aluminum foil in a single layer, ok if they overlap slightly

  • Brush them with about half of the herb citrus butter

  • Heat the grill to high

  • Grill the shrimp on the aluminum foil for about 4-5 minutes turning about half way through the cooking time and remove when they have just turned pink and are firm to the touch

  • Transfer to a platter and brush the shrimp with the remaining citrus herb butter

  • Serve warm or room temperature


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