When I first saw this recipe I thought, ‘ what a fiery mess this could be ‘. Just think about it… you make a compound butter of jalapeno, butter, garlic, and lemon zest… then stuff it under the shell of the shrimp… then grill. All I could think was that the butter would fuel the fire for our flaming entertainment.
As it turns out, that wasn’t entirely the case.
So let me take pause and step back.
First, you clean your shrimp.. leaving the shells on, but cut at the top.
Make a compound butter:
- 4 finely chopped jalapeno
- 1/2 stick softened butter
- 3 chopped garlic cloves
- zest of 1 lemon
Stuff the butter into and under the slit shell, both sides. Then refrigerate until ready to grill, at least 30 minutes.
Then salt the outside all over… and GRILL.
The grilled shrimp were messy and had to peel at the table… but other than that, they were delicious, flavorful, fun, and yummy. Definitely a make-again.