Easy Grilled Shrimp

Easy Grilled Shrimp is something you can enjoy all year long as long as you can find extra large or jumbo shrimp. I only use large or jumbo shrimp because it needs to be worth the shelling and vein removing. Also the larger the shrimp, the juicer the meat is as long as you do not over cook it. I think what makes this recipe fantastic is the melted butter with the chives and granulated garlic.

Grilled shrimp cooks really fast and if it is seasoned correctly, it will taste like heaven in your mouth. You can enjoy grilled shrimp on salads, rice or by themselves. So you can season the shrimp the day before and then grill them before serving the next day. I have never had leftovers when I make this recipe.

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Ingredients For Grilled Shrimp

1 1/2 pounds of extra large or jumbo shrimp
1 stick of butter
Seasonings: ( I shake the seasonings on so these are approximate). Feel free to add more. The goal is to cover the shrimp lightly with all the seasonings.
- 2 teaspoons (divided) of Granulated garlic or garlic powder
- 1 teaspoon of Dried chives
- 1-2 teaspoons of Tony Chacheres original Creole seasoning
- 2 teaspoons of Worcestershire cause
- 1 teaspoon of Spanish Style paprika
- 1 Tablespoon of dried parsley flakes
- 2 Tablespoons of Lemon Juice
- 1 teaspoons of black pepper

Supplies

Large bowl
Indoor grill
Sharp knife
Small bowl

Directions For Grilled Shrimp

Prepare the shrimp by pealing off the shells and pulling out the upper and bottom vein.
Then place the shrimp in a bath of ice water (fill half of the large bowl with water and add in 2 cups of ice).
As you prep more and more shrimp, keep adding them to the ice bath. When all the shrimp are peeled and deveined and placed in the ice bath, add 2 tablespoons of lemon juice to the ice bath. The lemon juice cleans impurities off the shrimp. Wait 2 minutes, then rinse off the shrimp and return to bowl.

Melt the stick of butter with 1 teaspoon of granulated garlic and 2 teaspoons of dried chives in a microwave safe small bowl for 40 seconds. Then stir the mixture. Allow to cool for 5 minutes.

Pour the melted butter mixture over the shrimp and add the rest of the seasonings. Season the shrimp with the seasonings, make sure you cover all sides of the shrimp. I shake the seasonings on, while turning them over with my hands. Season with about one teaspoon of granulated garlic, paprika, creole seasoning, Worcestershire sauce, black pepper and lemon juice. Last, add in the parsley flakes and mix with your hands.

You can marinate the shrimp for 30 minutes or just cook. You do not need to put oil on the grill because the shrimp already has oil from the butter. Heat up the indoor grill to 350 degrees and cook the shrimp for about 3 minutes on each side. You know shrimp is cooked when it starts to curl up.