Ingredients
Shrimp Skewers
- 1 lb shrimp / prawns, peeled and de-veined
- 1 tbsp olive oil
- Salt and pepper, to taste
- Wooden or metal skewers (if wooden, soak in water before use)
Tomato Butter
- 6 tbsp butter
- 4 anchovy fillets, roughly chopped
- 1 tbsp tomato paste
- 1 tsp Calabrian chili
- 1/4 cup parsley, roughly chopped
- 1 garlic clove, peeled
- Pinch of salt
To Serve
- Fresh parsley, for garnish
- 1/2 lemon, optional, for squeezing over
Instructions
- Marinate shrimp: Thread 4 to 6 shrimp onto each metal or soaked wooden skewer. Place the skewers on a large tray, season generously with salt and pepper, and drizzle with olive oil. Let the shrimp marinate briefly while preparing the tomato butter.
- Prepare tomato butter: In a food processor, combine butter, chopped anchovy fillets, tomato paste, Calabrian chili, parsley, garlic clove, and a pinch of salt. Blend until the mixture is smooth and well combined, creating a flavorful compound butter.
- Grill shrimp: Preheat a grill, BBQ, or grill pan over medium-high heat. Place the shrimp skewers on the grill and cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque, indicating they are fully cooked.
- Brush with butter and serve: Transfer the grilled shrimp skewers to a serving platter and brush generously with the prepared tomato butter. Garnish with fresh parsley and, if desired, squeeze lemon over the top for added brightness. Serve immediately to enjoy the full flavor.
Notes
- Soaking wooden skewers in water before grilling prevents them from burning.
- Adjust the amount of Calabrian chili to control the heat level of the tomato butter.
- The lemon squeeze at the end is optional but adds a fresh, acidic balance to the rich butter.
- Fresh parsley can be substituted with cilantro if preferred.
- Serve alongside crusty bread or a simple salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
