LEMON GARLIC BUTTER:
- ▢ 90g / 6 tbsp butter , unsalted
- ▢ 1/4 tsp salt
- ▢ 3 tsp garlic , very finely chopped (do not use mincer, Note 1)
- ▢ 1.5 tbsp lemon juice , plus more to taste
SHRIMP/PRAWNS:
- ▢ 500g/ 1 lb large shrimp / prawns , raw, peeled and deveined (Note 2)
- ▢ 1 tsp garlic powder
- ▢ 1 tsp smoked paprika (plain or sweet ok too)
- ▢ 1/4 tsp cayenne pepper
- ▢ 1 tbsp lemon juice (skip if using stove)
- ▢ 2 tbsp olive oil
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp pepper
- ▢ 1 lemon , halved, grilled if desired
- ▢ Lemon wedges or slices
- ▢ 2 tbsp finely chopped parsle
don’t use a mincer/garlic crusher, the garlic will burn too quickly before the butter infuses with garlic flavour. Best to finely chop. Plus, we want little crispy golden bits of garlic in the sauce!2. Shrimp/prawns – “shrimp” in the US and Canada is called “prawns” in most of the rest of the world. If using frozen, thaw completely and drain excess water (I use frozen). Use large/jumbo, so they don’t fall through grills (~22 – 25).3. Skewering – if using small shrimp/prawns, consider skewering them so they don’t fall though grills and you can turn a whole row in one go.Use TWO skewers per row ie skewer each shrimp twice, so they do not spin around. If using bamboo skewers, soak in water for 30 minutes before using.4. Cooking: Do not leave shrimp/prawns sitting around for longer than 10 minutes after coating in seasoning. It will draw out moisture form the prawns.Stove: Omit lemon juice from prawns. Spread just 1 – 2 tsp oil in large heavy based skillet over high heat. Place half shrimp in skillet and cook per recipe. Lemon butter can be cooked in same skillet afterwards, but be sure to lower heat to medium high.
