This is how we’ve always eaten hot dogs in my family. They far surpass the standard hot dog in quality.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Total Time: | 21 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons unsalted butter, softened
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons minced fresh chives
- salt and freshly ground black pepper to taste
- ½ teaspoon paprika
- 2 pounds large shrimp – peeled and deveined
Instructions
- Preheat grill for high heat.
- In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
- Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 261 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 461 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice and loved it both times! I too cooked it over the stove and put oriental noodles in the sauce and had fresh asparagus with it! So very good!
plan to use often
My family loved this! I’m not an expert griller, but this recipe was so simple, and SO tasty!
Not bad, but I’d rather eat it with scampi. Fettuccini is not a good combination with this.
Fantastic!!
When I eat out (which is a rare occurrence) I order Shrimp Scampi appetizer for my meal. Rarely disappointed but found this recipe is easy, quick and sooo good! Just as good as “theirs “. Way to go! I do serve over 1/2 cup of rice. That is my ONLY change.
Yum!
Delicious and so Easy!
This was awesome, no changes.
Only changes I made were to add more garlic and cooked on the stovetop. After I put all ingredients in a ziplock bag and mushed it around to “marinade”, I could not see how this would cook well on the grill. Mine had some chunks of butter here and there and I just thought it would melt off and burn. Also, I would not have any sauce if I grilled it. But it did have great taste so I’m giving it five stars.
Excellent flavor and easy to prepare. I used half basil olive oil. Let shrimp marinate in sauce a couple hours. Cooked in skillet on the stove as my large shrimp were too small to skewer and grill. Much faster too. I did use as an appetizer but I can see using the cooked sauce tossed with spaghetti and the shrimp on top. Added a sprinkle of chopped fresh basil.
Made this as part of a three course meal; salad, shrimp and soup. The old three “S” meal! Other than cooking inside in a cast iron skillet I didn’t change a thing. By accident so to speak I left them sitting in the butter mixture for about a half hour and that certainly didn’t do anything to hurt the taste. While maybe not a star on it’s own it was a really nice compliment to a mini feast. A keeper!
just right
Switched the butter with peanut oil, cooked in skillet, and served in tapeoca papper cups.
Husband and I loved the flavor it gives. It is not over powering in flavor. We used the shrimp ove salad. Thanks
added a splash of white wine and some chicken broth to make more sauce. yumm. I have both grilled the shrimp and done it in the pan. Great both ways
If you’re looking for THE BEST and yet simple recipe….you’ve found it.I’ve made it for family, friends and parties and everyone is amazed that it’s truely shrimp scampi but with the smokey flavor of the grill. They also like the idea that It’s not swimming in a pool of oil but still has the intense flavor plus more because it’s grilled. For those of us that do EVERYTHING on the grill ALL times of the year (yes, I’m guilty)…now you can grill your scampi and eat it too! haha I have made this exact recipe for years now. I recently lost the recipe and although I could make them pretty much the same from memory, it’s nice to have the exact recipe on hand whenever I need a “reboot”. I about cried yesterday when I thought it was gone. THANK YOU SOOOO much for keeping this one up!….I have my recipe back!!!!
Wouldn’t change a thing!! Who puts feta cheese on shrimp?! This recipe is simple, great, and I thank you!
Excellent! Made a little extra sauce and served over bow-ties. Yum
This was delicious! I made it for my hunni for valentine’s day and he loved it! I did some minor tweaking. I added a 1/4 stick of butter, 4 cloves of garlic (minced) and a package of steamed broccoli to the noodles. Perfect! i will definitely be making this again!
I used these for a shrimp dish where the shrimp was the main attraction, so I used big and meaty Jumbo Gulf Shrimp – beautiful. I liked the mix of both butter and olive oil in this recipe, as well as the addition of chives and shallots, not usually seen in Shrimp Scampi recipes. I didn’t see the need for paprika so I omitted it, but I did miss the lemon that IS typically part of any scampi recipe (or white wine) so I had Hubs give the shrimp a squeeze of fresh lemon juice as he broiled (rather than grilled) them. Four stars because of the absence of lemon in the recipe – five stars when included.