Garlic Lemon Shrimp Over Grilled Baguette
2 lbs. large deveined frozen shrimp, thawed and peeled leaving tails
2 tablespoons olive oil
Pinch of salt and pepper
16-18 6” bamboo skewers, soaked in water for 20 minutes
For the lemon butter:
4 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves crushed garlic
2 pinches kosher salt
2 pinches black pepper
1 whole lemon, zested, then juiced
2 large baguettes, cut into 6″ pieces, then halved
Garnishes
3 tablespoons Italian parsley, finely chopped
2 lemons cut into wedges
1) If you’re using bamboo skewers, soak in water for 20 minutes. To thaw frozen shrimp: place in a large bowl and allow cold water to slowly run into bowl and down drain. Once thawed, peel and drain in colander. Put shrimp into a dry bowl. Toss with olive oil, salt, and pepper. Skewer 2 per skewer. Refrigerate.
2) Put all sauce ingredients into a microwavable dish. Refrigerate.
3) When ready to cook, preheat grill. Cut baguette and set aside.
4) Microwave the sauce ingredients until just melted.
5) Grill the bread first on both sides, you just want to get the bread a little crunchy with grill marks. Cut each piece in half on a diagonal and place on a large serving platter. Grill the shrimp for 2-3 minutes per side or until bright pink. Immediately place the grilled shrimp on the grilled bread in a criss cross.
6) Generously baste with the lemon and garlic butter mixture. Garnish with chopped parsley and a fresh lemon wedge. Enjoy!
Isn’t this an elegant presentation???
Enjoy!
Angie
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