We were blessed with beautiful weather this weekend and most of it was spent outdoors doing fun things including enjoying a community fair, grilling out, taking two long bike rides on the trail, and having a cookout with family. I didn't realize how much time we actually spent in the sun until I found myself sporting a pretty unattractive sunburn. One of the things we grilled were these amazing shrimp kabobs in white wine and garlic butter. So simple, yet so delicious! I served this with sauteed veggies and corn on the cob.
- 1 lb raw medium shrimp, peeled and deveined
- 1/2 c butter, melted
- 1/4 c dry white wine
- 2 tbsp freshly squeezed lemon
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- Salt, to taste,
- Pepper, to taste
Preheat grill over medium heat.
In a large bowl, combine the butter, white wine, lemon and garlic. Stir in the shrimp, cover and place in the refrigerator. Allow the shrimp to marinate in the sauce for 10 minutes.
Remove the shrimp from the sauce and reserve the sauce for brushing. Place the shrimp on skewers, making sure that they do not touch one another.
Place the shrimp kabobs on the preheated grill. Cover and cook for 2 to 3 minutes. Turn the kabobs over and brush with some of the reserved sauce. Cover and cook for 2 to 3 minutes longer, or until cooked through. Remove the kabobs from the grill. Season with salt and pepper, to taste. Sprinkle with parsley.