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Grilled Shrimp Skewers with Herb Butter



Grilled Shrimp: – 1 pound (26-30 count) Cleaned and Peeled Raw Frozen Shrimp – 1/4 cup Extra Virgin Olive Oil – 1/4 cup Lemon Juice – 1/2 teaspoon Garlic Salt – 1/2 teaspoon Ground Black Pepper Herb Compound Butter: – 1 stick (4 ounces) softened Real California Butter – 2 tablespoons fresh chopped Parsley or any fresh herb you like – 1/4 teaspoon Garlic Powder You will also need: – 8 Wooden Skewers, soaked in water for at least 2 hours
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Prepare butter. Mix parsley & garlic powder into room temperature, softened butter.

Spoon into heart molds & let set in the fridge for a few hours until firm.

Thaw shrimp in cold water bath. Drain. Place shrimp in the Ziploc bag.

Add the olive oil, lemon juice, garlic salt & pepper to the bag.

Zip the bag and combine all with your fingers.

Place the bag in a bowl (so it does not leak) and let shrimp marinate in the fridge for 1-2 hours.

Remove shrimp from the fridge & thread 4 onto each soaked skewer.

Coat a grill pan with some olive oil & heat on medium high heat.

Place shrimp skewers flat in the pan. Heat a few minutes on each side until you have grill marks & the shrimp is pink, opaque & cooked through.

Remove butter hearts from the molds.

Serve shrimp skewers hot with the butter hearts.

Marla Meridith, Photography, Food Styling, Recipe Developer, Writer and all photography remains copyright Marla Meridith.