Rebecka's Shrimp Scampi
My buttery Shrimp Scampi is grilled to perfection in the Le Grande Oyster Bed Tray
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Servings: 4
Ingredients
- 2 ½ pounds 16-20 per pound shrimp, peeled deveined
- ½ teaspoon baking soda
- 1 tablespoon kosher or sea salt plus more to taste
- 4 medium cloves of garlic minced
- ½ cup salted butter
- ¼ cup olive oil
- zest and juice from 1 lemon
- ¼ cup fine chopped red and yellow sweet peppers
- ¼ cup fresh chopped parsley
- 2 tablespoons fresh cracked black pepper
- 1 small bunch fresh dill for garnish
Instructions
- Combine the shrimp, baking soda in a medium bowl and toss to coat. Refrigerate for 15 minutes to 1 hour
- Meanwhile, in a medium sauce pan combine, garlic, butter, olive oil, zest and juice from 1 lemon, chopped peppers, and parsley. Cook over medium heat for 5 minutes or until mixture is melted. Allow mixture to cool slightly then pour over shrimp, and toss to combine. Rest shrimp in marinade for 5 minutes.
- Heat grill to 400.
- Spoon 2-3 tablespoons shrimp mixture into each well of the Le Grande. Place the tray on the heated grill and close the lid. Cook covered for 5 minutes. Uncover and check shrimp for doneness. Cook additional 1-3 minutes if necessary. Garnish with dill and serve immediately
Notes
A quick brine of salt and baking soda helps keep the shrimp stay moist as they cook, while alkaline baking soda delivers a crisp, firm texture
Serve Shrimp Scampi with toasty bread, cooked pasta or over a bed of lettuce. ENJOY!
Serve Shrimp Scampi with toasty bread, cooked pasta or over a bed of lettuce. ENJOY!