Apparently we’ve been in a grilling mood. I guess we’re trying to catch up on all the grilling we didn’t do over the summer. At least the weather is still good. It takes a pretty good chef to be able to call your dishes “the ultimate,” but I think Tyler Florence has the chops. His book, Tyler’s Ultimate, has “the ultimate” recipe for everything. Let me tell you, his grilled shrimp with lemon-basil butter stuffing were amazing.
Here’s what you’ll need:
– 1 stick butter, softened (make sure it’s not melted)
– a large bunch of fresh basil
– the juice of 1 lemon
– salt and pepper
– 16 large jumbo shrimp, shells on and split down the back
This recipe is really easy, but it takes some time to individually stuff each shrimp. We ended up with a really good system where one of us would put a drop of butter under each shell and the other would rub it around a bit. However it gets done, make sure you’re not shy with the butter because it gives the shrimp so much flavor. To make the butter, throw the softened stick, basil, lemon juice and salt and pepper into a food processor and puree until smooth. Stuff the butter under the shells of the shrimp, about a half a teaspoon for each shrimp.
Heat the grill over medium-high heat and spray with cooking spray so the shrimp don’t stick. Once the grill is hot, throw the shrimp on and don’t touch until they’re ready to flip, about three minutes. Baste them with more butter as they begin to cook, then flip. Baste again and let them cook through, about another three minutes. Simple as that!
Leaving the shells on the shrimp while they’re grilling gives them so much extra flavor, but nothing can top the amazing flavor from the lemon-basil butter. The shrimp had such a buttery flavor, but the flavors of the lemon and basil resonated throughout the meat of the shrimp. I’ve had grilled shrimp before, but there’s no doubt that these are truly the ultimate grilled shrimp.