A citrus-spiked butter sauce adds zest to this early-summer meal.
Grilled Lime Scampi
1 pound peeled and deveined large shrimp
1/3 cup fresh lime juice, divided
1 tablespoon olive oil
½ cup butter
2 green onions, chopped
3 garlic cloves, minced
¼ cup white wine
Pinch of cayenne pepper
¼ teaspoon salt
Combine shrimp, ¼ cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.
Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.
Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately. Makes 2 servings.
Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.
Play it safe and cook your side dishes (see below) first. Keep them warm by wrapping with heavy-duty foil and placing them on a warming rack. If you are multiplying this recipe to serve four or six people, you should have room on your grill for it all. Remember, the smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.
Grilled Zucchini and Red Bell Peppers
Slice vegetables, then toss in olive oil, salt, and pepper. Grill 5 minutes on each side or until tender.
Grilled French Bread
If you prefer soft bread, simply wrap in foil and set in a corner of the grill to warm. For a crispy exterior, brush long slices with melted butter or olive oil and grill 1 to 3 minutes on each side. You won't want to waste a drop of the lime-butter sauce, so use bread for sopping.
Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.