Shrimp Skewers with Old Bay Butter

 

This quick-and-easy grill recipe delivers the flavors of a classic shrimp boil in a convenient summer-ready skewer. When grilling shrimp, make sure your grates are super clean. This will give you the best grill marks and ensure that the shrimp don’t stick to the grate. I like to serve these skewers with charred lemons for squeezing and grilled bread for sopping up all of the delicious garlicky Old Bay butter.

 
Old Bay Shrimp Skewers-1.jpg

Serves 4

  • Eight 12-inch wood or metal skewers

  • 16 to 20 peeled and deveined U-8/12 jumbo shrimp (about 4 to 5 per person)

  • Kosher salt and pepper

  • 1 stick (½ cup) unsalted butter 

  • 3 garlic cloves, finely grated

  • 2 teaspoons Old Bay seasoning

  • 2 bunches large scallions 

  • 2 lemons, halved

  • Grilled bread, for serving (optional)

    1. If you are using wood skewers, place them in a baking dish and cover with water. Let soak for at least 1 hour; drain.

    2. Season the shrimp with salt and pepper and let sit while you prepare the Old Bay butter.

    3. In a small saucepan, melt the butter. Add the minced garlic and Old Bay and cook until fragrant, about 2 minutes. Remove from the heat and let cool. 

    4. Trim the root and dark green ends from your scallions. Cut the white and light green parts into 2-inch lengths. 

    5. Pat the shrimp dry with paper towels then thread on to sets of two skewers, alternating with the scallions. Pour half of the Old Bay butter into a separate small bowl and brush all over the skewers. 

    6. Heat a grill or grill pan. Grill the lemons cut side down over moderately-high heat until nicely charred, about 2 minutes. Transfer to a platter. Grill the skewers over moderately-high heat until the shrimp have turned pink and are opaque and charred around the edges, about 2 minutes per side. Transfer the skewers to the platter with the lemons and brush with the reserved Old Bay butter. Serve right away with grilled bread, if desired.