A great shrimp recipe for grilling season. This is a kitchen tested recipe from a popular magazine.
Make and share this Scampi Shrimp Skewers recipe from Food.com.
- 1 lb shrimp, in shells medium (fresh or frozen approximately 26 to 30 per pound)
- 1 tablespoon margarine or 1 tablespoon butter
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 tablespoons fresh parsley, snipped
- 1⁄2 teaspoon lemon peel, finely shredded
- 1⁄8 teaspoon ground black pepper
- 6 green onions, cut into 1-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- If your shrimp is frozen, thaw before using. Peel shrimp leaving tails intact and devein.
- In a small saucepan using medium-high heat, melt margarine or butter and oil. Add garlic and cook for 2 minutes; remove from the heat and stir in wine, parsley, lemon peel, and ground pepper. Set aside.
- Using 6-inch long appetizer skewers (if wooden skewers soak for at least 30 minutes in water to avoid scorching)thread shrimp, green onion, and pepper pieces and brush with garlic mixture.
- Grill the shrimp and vegetable skewers on a grill rack directly over medium heat for approximately 6 to 8 minutes or until shrimp turns pink. Turn once and brush with garlic mixture halfway through grilling. Serve immediately.
Hubby and I loved these...I cut the recipe in half and cooked the whole thing in the saucepan...I served them on decorated long toothpicks...easy and delicious...thanks for posting it...:)
These were so yummy! I can't imagine using this recipe for an appetizer because I had to eat a whole meal of them! The only difference I would make would be to at least double the sauce and use it as a marinade as well - it's very good! 3 of us split this recipe and enjoyed them with Rich Baked Artichoke Chicken. Made for Kittencal's Grilling Game. Thanks Lauralie41! :)
What's not to love? Wonderful intro to the barbecue season, "shrimp on the barbie"! I had issues basting the shrimp properly, but I blame that on it being my first time to grill kebabs on the grill. Guess I'll have to practice . Served with steamed brown rice, broccoli, carrots, sugar snap peas, and water chestnuts; DH had Foster's Lager and I had an Australian white wine by Yalumba, South Australia "Viognier", a rare grape variety that is "rich, luscious, and silky with citrus, tropical fruit and lychee flavors. Thanks for sharing this recipe, Lauralie. Made for ZWT5 as "Slice of Lime Babe" KateL of the Bodacious Brickhouse Babes.