½ teaspoon garlic salt ⅛ teaspoon freshly ground black pepper 1 pound extra large shrimp, peeled and deveined 6 wooden skewers Directions Combine oil, lemon juice, garlic …
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Instructions. Soak the wooden skewers in water for 10 minutes. Heat the grill on medium heat and grease with olive oil. Thread the shrimp and halved lemon slices onto the wooden …
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Preheat the oven to 400 degrees F. Pat dry the tilapia fillet with a kitchen towel and keep it aside. In a small bowl, combine melted butter, lemon juice, lemon zest, garlic, paprika, …
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Heat a grill or grill pan on medium high heat. Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque. Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
That way the shrimp cook quickly and the skewers don't burn. Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way. I do recommend you make more of these than you'll think you need.
This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois I use my microwave to hurry along the prep of this super fast shrimp scampi. It’s deliciously buttery and full of garlic flavor.