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Grilled Garlic Butter Shrimp
Grilled Garlic Butter Shrimp

Before you jump to Grilled Garlic Butter Shrimp recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it’s not difficult to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to grilled garlic butter shrimp recipe. You can have grilled garlic butter shrimp using 10 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Grilled Garlic Butter Shrimp:
  1. Get 300 g fresh shrimp
  2. Provide 15 g butter, softened
  3. Take 2 tsp olive oil
  4. Use 10 g finely minced garlic
  5. Get 3 g Mozzarella cheese, grated
  6. Prepare 1/4 tsp dried oregano (optional)
  7. Use 1/4 tsp dried parsley (optional)
  8. You need 1/4 tsp salt
  9. Get 1 pinch black pepper
  10. Provide Bamboo skewers
Steps to make Grilled Garlic Butter Shrimp:
  1. Trim the antennae of the shrimp. Pierce along the bodies of the shrimp with skewers. Use the tip of a sharp knife or scissors to cut a slit down the back of each shrimp, and remove the black line (vein). Rinse and pat dry the shrimp.
  2. Mix the other ingredients thoroughly to make the butter garlic mixture.
  3. Tuck the butter garlic mixture into the previously cut back of the shrimp with a small spoon. Brush the shrimp with the remaining mixture.
  4. Place the shrimp on the grill. Grill at 200-210°C (400-410°F) until cooked through. I put the shrimp in first, then heated the grill - after 25-30 minutes the shrimp was finely grilled.
  5. Serve hot with a little fresh lemon. Ah, it will be perfect with a glass of cold white wine.

Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout. Here's a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat).

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