- 37 m
- 24 shell-on shrimp, thawed and reserved
- 1/2 stick butter
- 1 tbsp dry sherry
- Solid pinch of saffron
- 1/4 tsp salt
- 1/8 tsp pepper
- Pinch of paprika
- Bamboo skewers
- Fresh herbs for garnish (optional)
Instructions / directions
Soak bamboo skewers in water for 30 minutes. Thread 6 shrimp across 2 skewers (2 skewers are easier to turn on the grill). Repeat with remaining shrimp.
Note: Okay to use 1 skewer if it looks better.
Place butter, sherry, saffron, salt, pepper and paprika in a ramekin. Cover if desired and microwave for 15 second intervals until butter is melted. Set aside.
Heat grill to high. When it is hot clean and lightly oil the grates. Place the shrimp skewers on the grill. Grill shrimp for 2-3 minutes on each side or until cooked through and shells are slightly charred.
Remove the shrimp from heat and spoon the melted butter mixture over them. Serve the remaining butter on the side and garnish with fresh herbs.Print
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