Karin Calloway

Food columnist for The Augusta Chronicle.

Sunday Supper: Grilled Shrimp with Scampi Butter

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When the weather warms up, the standard Sunday supper, seated at the table, becomes more casual at my house. We’ll often do something simple on the grill and enjoy dinner on the back porch and this week’s Grilled Shrimp with Scampi Butter is a summertime favorite.

Grilled Shrimp with Scampi Butter is a summertime favorite. The shrimp are given a quick marinade in olive oil, citrus juices and zest and a little garlic.  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Grilled Shrimp with Scampi Butter is a summertime favorite. The shrimp are given a quick marinade in olive oil, citrus juices and zest and a little garlic.

The shrimp are given a quick marinade in olive oil, citrus juices and zest and a little garlic.

While the shrimp marinate you can whip up a quick and easy Scampi Butter, which is a combination of melted butter, Worcestershire sauce, lemon juice, hot sauce, garlic and salt and pepper. The butter is brushed on the shrimp during grilling and the remaining butter is served on the side as a dip for the grilled shrimp.

Be sure to keep a squirt bottle of water handy since the butter can cause flare-ups.

Serve with some crusty bread and a tossed salad for a casual Sunday supper.

GRILLED SHRIMP WITH SCAMPI BUTTER

For the Shrimp:

2 pounds large shrimp, peeled and deveined

2 tablespoons cup good quality olive oil

Zest and juice of ½ lemon (1 teaspoon lemon zest and about 2 tablespoons lemon juice)

Zest and juice of ½ lime (1 teaspoon lime zest and about 2 tablespoons lime juice)

1 teaspoon minced garlic, about 1 large clove

Salt and freshly ground black pepper, to taste

Scampi Butter (Recipe Follows)

Bamboo or other skewers (if using bamboo, soak in water for at least 30 minutes before using)

Combine the olive oil, citrus juices, garlic, salt and black pepper in a large zip-top plastic bag and squeeze to combine.

Add the shrimp and squeeze to coat well. Seal tightly and refrigerate for 30 minutes to two hours.

Preheat grill according to manufacturers directions. Skewer the shrimp and grill for 3-5 minutes on one side, brushing with some of the scampi butter. Turn and grill on the other side for 3-5 minutes, depending on the size of the shrimp. Remove from the grill and brush with the scampi butter. Serve remaining butter on the side.

For the Scampi Butter:

¼ cup butter, melted

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

¼ teaspoon Tabasco sauce, or to taste

½ teaspoon minced garlic, about 1 small clove

Sea salt and freshly ground black pepper, to taste

Combine all ingredients and place in a plastic container with a tight-fitting lid. Set out at room temperature until ready to serve.

Makes 8-10 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6)and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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