ROASTED GARLIC BUTTER GRILLED SHRIMP

LITTLE SHRIMP WITH BIG FLAVOR. Shrimp dinner.

I loved my White Wine Butter And Herb Grilled Shrimp so much that I wanted to make something that felt similar but was a bit different (does that make sense?). If that does make sense, then this is exactly that. This dish is awesome. For anyone who doesn’t want wine in their dish, this is a great one to try! The roasted garlic flavor is just so perfect. I made it on a grill but I’m thinking it can all be done in a broiler too, I just haven’t done it that way yet so if you try that, let me know how it goes! Happy happy eating!

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ROASTED GARLIC BUTTER GRILLED SHRIMP

Yield: 2 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

FOR THE ROASTED GARLIC

• Garlic (2 full heads)
• Extra Virgin Olive Oil (2 teaspoons)

FOR THE BUTTER SAUCE

• Unsalted Butter (1 stick)
• Extra Virgin Olive Oil (2 tablespoons)
• Lemon (1 teaspoon of lemon juice)
• Flat Leaf Parsley (1/2 cup when finely chopped. Plus 8 extra leaves for topping)
• Salt (to your taste)
• Pepper (to your taste)

FOR EVERYTHING ELSE

• Shrimp (20. Deveined, deshelled, and thawed. I used the 26-30 sized shrimp. You can absolutely make this dish with different sized shrimp just keep an eye on them while they're cooking to make sure they aren't over or under cooked)

KITCHEN ITEMS

• Chefs Knife
• Cutting Board
• Tin Foil (enough to individually wrap your heads of garlic)
• Long Metal Tongs (for grilling)
• Sauce Pan
• Rubber Spatula
• Large Mixing Bowl
• Grilling Basket
• Plate
• Fork
• Serving Plate

Instructions

TO GRILL YOUR GARLIC

1. Preheat your grill over medium heat.
2. Use your chefs knife to cut the top of your heads of garlic off. You want to reveal the cloves.
3. Drizzle a teaspoon of olive oil over each of your heads of garlic.
4. Fully wrap each head of garlic in foil.
5. Place your wrapped garlic cut-side-down on the grill over INDIRECT heat. Close your grill and let it sit for 40 minutes.
6. Take a peek inside and see if your garlic has any blackening. If it doesn’t, while still fully wrapped, move it directly over the flame and let it sit for 30 second intervals until you have blackening to your liking.

TO START YOUR BUTTER SAUCE

1. Completely melt your butter over medium heat in your sauce pan.
2. Add your olive oil and lemon juice. Use your rubber spatula to mix it all together.
3. Mix in your chopped parsley.
4. Season your sauce to taste with salt and pepper.

TO MAKE YOUR SHRIMP

1. Start this step when you have about 10 minutes left on your roasting garlic.
2. Place your shrimp in your mixing bowl.
3. Pour HALF of your butter sauce over your shrimp. Leave the rest in your sauce pan for now and set it aside.
4. Mix it all together so that your shrimp is fully coated in the sauce. I used my hands to rub the sauce evenly all over your shrimp.
5. Lay your shrimp in lines in your grill basket, close them in tightly and take them and a plate to the grill.
6. Over medium heat, grill your shrimp directly over the flame—roughly 3 minutes on the first side, then flip and about 2 minutes on the other side. That said, watch your shrimp closely because they cook fast. I like a little char on mine but if you don’t, take them off a little early. So long as you have a pink and white feel without any clear-gray, you should be good. Also, please note that some of your shrimp may cook faster than others, if you’re experiencing that, just take the finished ones out of the cage early and place them on a plate while the rest finish.

TO FINISH OFF YOUR ROASTED GARLIC BUTTER SAUCE

1. Press the all of the roasted cloves out of ONE of your heads of garlic directly into your butter sauce in your sauce pan.
2. Use the backside of your fork to mash your garlic cloves down into the butter sauce. It won’t be a puree or anything, just broken down pieces. Getting bites of them in the final dish is awesome!

TO PUT IT ALL TOGETHER

1. Scoop all of you roasted garlic butter sauce evenly across your serving plate leaving a little room at the edge.
2. Place your second roasted head of garlic cut-side-up onto your plate. Sprinkle it with salt.
3. In a circular pattern, place your shrimp around your roasted garlic head and work your way circling out until all of your shrimp are plated.
4. Flip each of your shrimp over so both sides are lightly coated in your sauce.
5. Rip your remaining 8 leaves of parsley (it gives a nice organic feel when you rip them) and sprinkle them over your entire dish.
6. Serve hot and enjoy!

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