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Garlic Butter Shrimp Skewers



– 4 tablespoons Real California unsalted butter, cut into 3 or 4 pieces – 4 cloves garlic, minced – 1/4 teaspoon salt – 1/4 teaspoon crushed red pepper (optional) – 1 1/2 pounds large raw peeled shrimp – 8 scallions, white and light green parts only, cut into 1 to 1 1/2-inch pieces – 1/2 teaspoon salt Special equipment: – 8- to 10-inch skewers, soaked in water for several hours if wooden or bamboo :Shrimp, Skewers, Grilling, Garlic
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Prep time: 8 minutes

Cook time: 20 minutes

In a small saucepan over medium heat, combine butter, garlic, salt, and crushed red pepper, if using. Cook, stirring occasionally, until butter is melted. Remove from the heat and set aside.

Thread shrimp and scallions onto skewers, arranging the skewers on a rimmed baking sheet. Brush both sides of the skewers with butter mixture.

Prepare a grill to medium-high and lightly oil the grate. Grill until shrimp is cooked through, 1 1/2 to 2 minutes per side, brushing with any leftover butter mixture on the baking sheet.

Serves 4

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board