Fire up the grill and get ready for a beautiful taste of summer with barbecued shrimp that are (almost) too pretty to eat.
- Fresh shrimp, peeled and deveined
- Melted butter
- Minced garlic
- Assorted seasonings, such as: lemon pepper, Five Spice Powder, Durkee’s Citrus Grill, Pampered Chef’s
- Asian Seasoning Mix or Pampered Chef’s Citrus & Basil Rub
- Wooden skewers
Directions: Soak your skewers. If you don’t have the flat wooden ones, you will need to use two of the “regular” ones to prevent your shrimp from spinning when you try to turn them. Skewers can be soaked in beer, wine, or water.
Thread the shrimp onto the skewers. Divide into batches.
Put garlic butter on all, but then top different batches with different seasonings. (Hedge your bets, in other words. By trying several different seasonings, you get to please the palates of all your guests — and you get to figure out what you like best for next time you make it.)
Grill until the meat of the shrimp is no longer shiny, but instead looks white and opaque.
If you have used different seasonings on different batches, keep them segregated so you know which is which. That way, you know which ones you want to repeat next time, and if any of the batches are spicy, you can point them out to any of your guests who aren’t natural fire-breathers.
Add some green to the plate somehow. I draped the shrimp over asparagus on one and laid them over a pile of chives on another.