These buttery, fragrant shrimp work well as an appetizer or entrée.
3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
¾ teaspoon grated lemon zest
2 garlic cloves, finely chopped pinch red pepper flakes (optional)
½ pound large shrimp (about 10), peeled and deveined, tails attached
1⁄8 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
½ teaspoon finely chopped parsley
Nutritional information per serving:
Calories 237 (68% from fat) • carb. 3g • pro. 16g
• fat 18g • sat. fat 12g • chol. 188mg • sod. 785mg
• calc. 69mg • fiber 0g
1 . In a small a saucepan combine the butter, lemon juice, zest, garlic and red pepper (if using). Cook over low heat just until the butter melts. Transfer to a medium bowl and cool to room temperature.
2 . Pat shrimp dry and season both sides with salt and pepper. Add shrimp to the butter mixture and toss to coat all pieces evenly. Let shrimp marinate for about 5 minutes.
3 . Adjust feet to the tilted position. Preheat the grill in the closed position. When grill is preheated, evenly arrange shrimp on both plates. Grill shrimp for 4½ to 5 minutes, turning halfway through, until shrimp are opaque. Remove from grill and garnish with parsley. Serve immediately.
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