Shrimp. Lemon. Herbs. Garlic. Butter. If all of these things in the title of one recipe don’t convince you, then this recipe’s not for you. If, on the other hand, you’re like me and you start drooling at the idea of this combination of ingredients, you’ll love this recipe. Basically, this is as good as grilling shrimp recipes gets.

The easiest way to make these perfect little grilled shrimps is to make skewers with them. But you can also put large shrimp on the grill solo, as long as you’re careful and don’t let them fall through the cracks.

Find more food for the grill on my BBQ Recipes and Tips pages.

Ingredients:

1/2 C. butter, melted and cooled
1 lemon, juice of
1 tsp. freshly ground black pepper
1/2 to 1 tsp. crushed red pepper (or to taste)
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh marjoram
10 garlic cloves, minced
20-30 jumbo shrimp, peeled and deveined

Instructions: In a large resealable bag or a mixing bowl, combine the butter, lemon juice, pepper, red pepper, herbs, and garlic. Add the shrimp and seal bag or cover bowl.

Marinate shrimp in butter mixture outside of the refrigerator approximately one hour. Turn occasionally to ensure they marinate evenly.

Remove shrimp from marinade and either assemble on prepared skewers or grill separately over medium high heat about 5-6 minutes, basting occasionally with butter mixture. Turn over partway through the cook time.

Serve hot with slices of fresh lemon.

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