Grillmaster Bobby Flay teaches us a simple shrimp scampi recipe that sure to be a summer favorite.
Summer’s here—time to fire up the grill! Shrimp might not be a first choice, but try this recipe and find a new way to cook seafood on the grill.
Shrimp scampi is an easy dish you can whip up in a pan. But did you know that you can cook it on the grill?
Bobby Flay shows us how to elevate the flavors on this weeknight favorite by adding that summertime grilled flavor to shrimp scampi.
Pick up some jumbo shrimp at the market—peeled if they have them. If not, just peel them in some cold water before you get started.
Prepare the simple marinade of canola oil, garlic, crushed red pepper, ground fennel seed, salt, and pepper. Coat the peeled shrimp and let sit for at least 15 minutes to soak up all the delicious flavor.
Then fire up your grill! Grill up those shrimp; they should cook up quickly.
While the shrimp are on the grill, prepare you scampi sauce. Melt butter in a saucepan and combine with the juice and zest of one lemon, chopped fresh tarragon, thyme, and parsley.
Once the sauce is ready, toss the shrimp in the scampi sauce. Serve with a light mixed green salad, or a couscous side dish.
Grilled Shrimp Scampi Ingredients:
- 12 jumbo shrimp, peeled and deveined
- ½ cup canola oil
- 10 cloves garlic
- ¼ teaspoon ground fennel seed
- Salt and freshly ground black pepper
- 1 stick unsalted butter
- 1 large lemon, zested and juiced
- 1 tablespoon chopped tarragon leaves
- 2 teaspoons chopped fresh thyme leaves, plus some for garnish
- ¼ cup chopped fresh Italian parsley leaves, plus extra for garnish
