Grilled Garlic Butter Shrimp

I had almost forgotten that I used to do the shrimp on the stove top in a sauce pan years ago. I saw a recipe that kind of reminded me of my recipe, so I pulled it back out. I decided to grill them on skewers, and they are now our favorite go-to shrimp!

1lb uncooked deveined peeled large shrimp
6 tablespoons butter
2 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
8 slices baguette

In a 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce and 3 cloves chopped garlic. Reserve 2 tablespoons of the marinade for the bread. Add shrimp to a zip top bag. Pour remaining butter mixture over shrimp; carefully toss to coat. Marinade for a couple of hours in the refrigerator.

Brush baguette slices on both sides with the reserved 2 tablespoons of the butter mixture and toast until golden brown. Transfer to a bread bowl and keep warm.

Skewer the shrimp about 5 to 6 shrimp per skewer. Brush shrimp with any left over marinade. Grill shrimp for 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.

Serving Suggestion: Serve shrimp with bread and a tossed salad.

Sautéed Shrimp

I learned this recipe a long time ago from Chef Paul Prudhomme on a morning show. He published a more refined recipe later, but I like the original better. 
BTW... Locally SC sourced Large Shrimp from the Shrimp Guy!

1 1/2 pounds large shrimp
¼ pound (1 stick) Butter
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce


Peel and devein the shrimp.

Melt the butter and add the Worcestershire Sauce. Bring up to a hard simmer on medium. Add garlic. Bump the heat up to medium high and add the shrimp. Sauté until nice and white and orange. (No longer or it will be rubbery.) 

This can be served with rice or noodles, but we like it by itself with a side of fries and a salad!