To celebrate the kickoff of summer, I fired up the barbecue and cooked up this heavenly Grilled Shrimp Scampi. This post is sponsored by Honest Cooking.
Grilled Shrimp Scampi
You may think of pasta tossed with garlicky shrimp and butter when shrimp scampi comes to mind. But there are many variations of this dish. Apparently Italian immigrants to the states developed scampi by utilizing Italian techniques to cook American food. I was relieved that adding grainy mustard and basil wouldn’t necessarily butcher a purest’s interpretation of scampi nor would grilling it. This grilled shrimp scampi was a hit across the board!
My husband lets me get my way most of the time. I think that’s how we have stayed married for 30 years. Smart man. But he refuses to let me purchase a gas grill. Granted, the taste of charcoal does impart a certain smokey deliciousness, but it’s messy. I think that’s my new excuse for wearing yoga pants 24/7! I admit, though, that he does have a point.
- These shrimp, for example, were phenomenal. Besides all the layers of flavors from the marinade, the grilling process imparted another marvelous nuance. Of course, a gas grill is much easier to control, so feel free to use whatever method you have available.
- Shrimp grill quickly, so work fast. Just 1-2 minutes per side and they need to be removed from the heat so the texture doesn’t become rubbery.
- If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from catching on fire. Metal skewers are always on option.
- PRO-Tip: Use two skewers threaded through each shrimp as seen in the photo above. This will make the shrimp easier to flip as they’re locked in place.
- Use your eyes to judge when the shrimp is done. Once they start turning pink, give a quick flip and remove to a serving tray.
- Timing will vary, of course, depending on the temperature of your grill. If you are a shrimp lover, you must make this extraordinary grilled shrimp scampi!
A crisp glass of white wine is perfect on a sultry summer’s evening. I was lucky enough to be given two delightful best-selling Chilean varietals from Santa Rita. One was their lovely Sauvignon Blanc, with the citrus flavors of lemon peel and grapefruit that I find so irresistible. With the perfect acidity, the subtle fruit flavors also include a hint of peach and are rounded out with herbaceous undertones. The Santa Rita 120 Sauvignon Blanc paired deliciously with our grilled shrimp and would also be marvelous as an aperitif with appetizers or served with other seafood.
The Santa Rita 120 Hero’s Salute Red Blend is a gorgeous ruby-red color with flavors of blueberry, plum and Cassis along with notes of spice, vanilla, coffee and tobacco imparted by the oak barrel aging. Pairing suggestions include pasta with meat sauces, grilled or stewed red meats, pork, and cheese. Both these stellar Santa Rita 120 wines are an exceptional value and the perfect addition to your summer grilling menu. Make sure you pick up a bottle or two when grabbing some shrimp for the BBQ!
- 1 tablespoon olive oil
- 3 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- Zest of half a lemon
- 1 1/2 tablespoons grainy mustard
- 1/4 cup minced basil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Badia spices complete seasoning mix
- 2 pounds jumbo shrimp, peeled and deveined
- In a shallow glass dish (I used my 9x13-inch pyrex cake pan), mix together olive oil, butter, lemon juice and zest, mustard, basil, garlic, red pepper flakes, and seasoning mix. Add shrimp and stir till shrimp are coated with the paste.
- Place in the refrigerator for about an hour.
- Prepare grill. Thread shrimp onto skewers. Gently microwave any marinade left in the pan and smear over skewered shrimp.
- Grill approximately 2 minutes per side or till just starting to turn pink. Serve hot.
More Recipes You’ll Love:
- Beer Battered Buffalo Shrimp Sliders from Tidy Mom
- Margarita Shrimp from That Skinny Chick Can Bake
- Grilled Spicy Salt and Pepper Shrimp Skewers from Boulder Locavore
- Sweet and Spicy Baked Coconut Shrimp Dip from Country Cleaver
- Rosemary Prosciutto Shrimp from That Skinny Chick Can Bake