Nights eating “out” now mean literally outside. My stainless steel spatulas and tongs have resumed their official easy-to-grab “spot” by the back door. My laundry basket faintly smells of charcoal from nights out this week. My roasting pan is being replaced any possible time by skewers. Taco Tuesdays with my neighbors have been replaced with burgers, brats and beers.
Oh, and we’re giving away a shiny new Weber on the blog today. :)
Yep, I’d say grilling season has officially arrived.
Man, after a long and bitterly cold winter, a part of me thought this season would never arrive.
But finally it did. And I’m pretty positive that our entire city is soaking it up. It seems like everywhere I go in the evenings, you can catch a whiff of charcoal and grilled deliciousness happening nearby. And though I will be the first to admit I’m no grill master, I can at least grill up some tasty simple dishes. And skewers — or kabobs, whatever you want to call them — happen to be my specialty. :)
So when I was craving shrimp last weekend, I decided to convert one of my favorite skillet recipes to skewers for the grill. And the result was scampi-rumptious.
Introducing…shrimp scampi skewers!
Yes, as you might have guessed, this recipe takes all the goodness of buttery, garlicky, lemony shrimp scampi….and pops it on your grill!
But of course, not just any grill. I’m super excited to be teaming up with the good folks at Eat Shrimp and Weber Grills today to be giving away a gorgeous new charcoal grill so that one of you can cook up your own shrimp scampi skewers at home!
Weber also offered to send me a grill to try out, which I happily put to use with these skewers. And, no surprise, it did the job like a pro.
Just look at how these guys turned out! Super tasty, super good-lookin’ (if you ask me), and super easy to make as well.
To make them, you just basically skewer up some shrimp and lemons. Season them with salt and pepper and pop them on the grill. Then once they’re done, brush them liberally with a buttery white wine garlic sauce, and sprinkle with fresh parsley. Then serve them along with some grilled veggies, pasta, quinoa, or whatever floats your boat.
Such a classy and simple dinner, and yet one more reason why I shrimp are one of my favorite meals in the summer.
I have mentioned many times on the blog before that I always keep at least a few bags of shrimp in my freezer year-round. But during the summer, I tend to stock up extra because shrimp are one of the easiest and tastiest sources of protein that I like to pop on the grill. Seriously, just about all of my favorite shrimp recipes can be skewered or tossed in the grill pan — Cajun shrimp, curry shrimp, Italian shrimp, and of course, any grilled shrimp to pair with pasta, grits, etc.
The folks at Eat Shrimp are calling this the #SummerOfShrimp. But basically, that’s any summer for me. ;)
For more recipe ideas, pop over and visit the Eat Shrimp Facebook page. And be sure to also scroll below to enter our sizzlin’ giveaway for a chance to win a new Weber grill of your own. Happy grilling season, friends!
All of the goodness of garlicky, buttery shrimp scampi — made easy on the grill!
Shrimp Scampi Skewers Ingredients:
1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or off)
3 lemons, sliced into thin half moons (or wedges)
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon crushed red pepper flakes (or more to taste)
garlic parsley butter (see recipe below)
Garlic Parsley Butter Ingredients:
3 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine (**see below for non-alcoholic substitutions)
1/4 cup finely chopped fresh parsley, loosely packed
First, prepare the garlic parsley butter. Heat butter in a saute pan over medium-high heat until melted. Add the garlic and saute for 2 minutes, or until fragrant. Add in the white wine, and stir to combine. Remove from heat and stir in the chopped fresh parsley. Use within 15 minutes, or pop the saute pan back on the stove (or microwave) for an additional minute just before serving to re-melt the butter.
When you are ready to make the skewers, heat a grill or grill pan over medium heat.
Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with the salt, black pepper and crushed red peppers. Then place on grill for 3-4 minutes per side, until the shrimp are pink and no longer opaque. Remove shrimp from the grill, and brush liberally with the parsley butter and squeeze the grilled lemons over the shrimp. Serve immediately.
**Much of the alcohol will cook out while grilling. But for a 100% non-alcoholic version, simply omit the wine and substitute in chicken or vegetable broth. OR just omit the wine and add an additional 2-3 tablespoons of melted butter.
Porcelain-enameled bowl and lid with glass-reinforced nylon handles
Aluminum ash catcher; aluminized-steel One-Touch cleaning system
10 year limited warranty
I love it because it’s the epitome of what I think of a classic charcoal grill. The design is sleek and classy, it’s backed by the quality and warranty of Weber, and it will definitely help you grill up a mean plate of shrimp. :)
To Enter The Giveaway:
Follow the Rafflecopter instructions below. Winner will be posted on the Rafflecopter widget once he/she has been randomly selected. Best of luck, everyone!
Disclaimer: This is a sponsored post from Eat Shrimp and Weber Grills. I am partnering with Eat Shrimp to bring you delicious shrimp recipes this year, and Weber Grills also sent a complimentary grill to me to review. But all opinions are 100% my own as always. Thanks for supporting the brands that help make this site possible!