Grilled Wild Caught Gulf Shrimp

Learn more about these wild caught gulf shrimp and Hawaiian Blue Prawns in the article Is It A Shrimp or Is It A Prawn?.

 

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Grilled Wild Caught Gulf Shrimp

Learn more about these wild caught gulf shrimp and Hawaiian Blue Prawns in the article Is It A Shrimp or Is It A Prawn?
Course Appetizer, Main Dish

Ingredients

The Shrimp

  • 2 pounds wild caught gulf shrimp 10-15 count

The Butter, Enough for 2 pounds of Shrimp

  • 1/2 stick butter unsalted
  • 2 tablespoons Fresh Lemon Juice about ½ a lemon
  • 1 tablespoon Fresh parsley minced
  • Hawaiian Sea salt to taste

Instructions

The Gulf Shrimp

  • Cut shrimp along back of the shell, with scissors. Cut to the tail. Devein. Cut through shrimp meat to lower shell.

The Butter, Enough for 2 pounds of Prawns

  • Melt butter in a small pan. Add fresh lemon juice, parsley and sea salt.
  • Heat grill to high heat (450 degrees). Place shrimp directly over the heat, shell side down. Baste flesh with butter. Grill for 4-5 minutes, leaving the cover up.
  • Turn shrimp over and continue grilling another 3-4 minutes or until shrimp turns opaque. Baste with more butter and serve.

Notes

*I like to cook these with the grill lid open so that I can see any flame ups the butter may cause. Timing may vary depending on your grill and the temperature outside. Don’t flip the shell side down until the shells have turned pink. You’ll know the flesh side is done once it turns opaque.
*When the flesh side is down, I use my tongs to press against the back of the shrimp causing the flesh side to touch the grates. This will give you some seared marks but not a necessary step.