Made with AI
Devilish Sicilian Garlic Butter Shrimp Skewers
Ingredients
- large shrimp, butterflied (raw, peeled, deveined)800 g
- unsalted butter4 tablespoons
- garlic, minced5 cloves
- extra virgin olive oil1 tablespoon
- hot Calabrian chili paste1 tablespoon
- fresh basil, chopped1 tablespoon
- smoked paprika1 teaspoon
- sea salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
- 2
Remove the saucepan from heat and stir in the extra virgin olive oil, hot Calabrian chili paste, smoked paprika, sea salt, and black pepper. Mix well to combine.
- 3
Place the butterflied shrimp in a large bowl. Pour the garlic-chili butter mixture over the shrimp and toss to coat evenly. Cover and marinate in the refrigerator for 20-30 minutes.
- 4
While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent burning.
- 5
Preheat your grill or grill pan to medium-high heat.
- 6
Thread the marinated shrimp onto the soaked skewers, about 4-5 shrimp per skewer.
- 7
Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are opaque and slightly charred at the edges.
- 8
Remove from the grill and sprinkle with the chopped fresh basil.
- 9
Serve immediately, garnished with extra basil or lemon wedges if desired.
