Grilled Scampi Recipe

Prepare shrimp

Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already, remove the vein by running a paring knife along the back and pulling out the intestinal tract; leave tails on for presentation and easier handling on the grill.

Make marinade

In a medium bowl combine 3 tbs extra-virgin olive oil, 2 tbs melted butter, minced garlic, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs dry white wine, 2 tbs chopped flat-leaf parsley, 1 tsp red pepper flakes, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate shrimp

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes maximum (do not marinate longer than 30 minutes to avoid texture breakdown from the acid). Remove shrimp from fridge 10 minutes before grilling to come closer to room temperature.

Prepare grill and skewers

If using wooden skewers, soak them in cold water for at least 30 minutes before use. Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly with olive oil or spray to prevent sticking.

Skewer shrimp

Thread shrimp onto skewers through the thickest part of the body so each shrimp lies flat and secure — 3–4 shrimp per skewer depending on size. Leave a little space between shrimp so heat circulates.

Grill shrimp

Place skewers on the preheated grill. Grill 1.5–2 minutes per side until the shrimp are opaque, pink with bright red tails and have light grill marks. Total cook time should be 3–4 minutes depending on shrimp size; avoid overcooking to keep them tender.

Baste and finish

During the last minute of grilling, brush the shrimp lightly with 1 tbs melted butter reserved for basting. Remove skewers from grill and transfer to a serving platter.

Garnish and serve

Sprinkle with remaining chopped parsley, extra lemon zest if desired, and serve immediately with lemon wedges for squeezing. Offer extra red pepper flakes at the table if guests want more heat.