Both lemony and garlicky, these scampi-style grilled shrimp can be served as an appetizer or even as a light dinner.
Recipe tags: garlic base, easy difficulty, lunch, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| ¼ cup | unsalted butter |
| 4 cloves | garlic, minced |
| ½ tsp | pepper |
| ¼ tsp | red chili flakes |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| ⅓ cup | lemon juice |
| 2 Tbsp | finely chopped fresh parsley |
| 1 lb | peeled deveined shrimp, tail removed |
| 4 | large rosemary sprigs |
Directions
Heat oil and butter in small skillet set over medium heat; cook garlic, pepper and chili flakes for 1 to 2 minutes or until fragrant. Stir in Roasted Garlic Base; cook for 2 minutes. Stir in lemon juice and parsley.
Thread shrimp evenly onto rosemary sprigs. Remove 1/4 cup sauce and brush over shrimp skewers. Reserve remaining sauce for serving.
Meanwhile, preheat grill to medium-high; grease grate well. Grill shrimp for 1 to 2 minutes per side or until shrimp start to curl and are cooked through. Serve with remaining sauce for dipping.
Tip: Substitute chives for parsley if desired.