Ingredients
Shrimp and Seasoning
- 1 pound uncooked peeled and deveined shrimp (thawed if frozen)
- Kosher salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
Garlic Herb Butter
- 8 tablespoons butter
- 4 garlic cloves, minced
- ¼ cup chopped fresh herbs (such as basil, parsley, and chives)
Bread
- 6 slices sourdough bread
Instructions
- Prepare the shrimp: Pat the shrimp completely dry with a paper towel to ensure even cooking and prevent steaming. Skewer the shrimp on grill-safe skewers, arranging 4 to 6 shrimp per skewer. Season all over with kosher salt, pepper, garlic powder, and dried basil for a balanced herb and garlic flavor.
- Preheat the grill: Heat your grill to the highest setting to get it ready for quick, high-heat cooking that sears the shrimp perfectly while adding a smoky char.
- Make the garlic herb butter: Place the butter in a small saucepan over low heat. Melt the butter completely, then add the minced garlic cloves and chopped fresh herbs. Stir to combine and turn off the heat to infuse the butter without burning the garlic.
- Grill the shrimp: Place the shrimp skewers on the hot grill. Close the lid and cook for 2 to 3 minutes to sear one side. Gently rotate the skewers and grill for another 2 to 3 minutes until the shrimp turn pink and opaque, indicating they are cooked through. Remove the shrimp from the grill and arrange on a baking dish. Brush generously with the prepared garlic herb butter to enhance flavor and moisture.
- Grill the bread: While the shrimp cooks, place sourdough bread slices directly on the grill. Grill each side for 1 to 2 minutes until toasty with attractive grill marks. Flip and grill for an additional minute to ensure even crispness. Remove from the grill and slice each piece in half for serving. Drizzle the grilled bread with the remaining melted garlic herb butter for richness.
- Serve: Arrange the shrimp skewers over the grilled bread. Drizzle any leftover garlic herb butter over the top to finish. Serve immediately and enjoy the combination of smoky, garlicky shrimp and crispy, buttery bread.
Notes
- For best results, make sure shrimp are completely dry before seasoning to achieve a good sear and prevent steaming on the grill.
- If you don’t have fresh herbs, substitute with 1 tablespoon of mixed dried Italian herbs, added to the melted butter.
- You can soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- To avoid overcooking, keep an eye on shrimp—they cook quickly, usually 4 to 6 minutes total on a hot grill.
- This recipe pairs well with a light salad or grilled vegetables for a complete summer meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
