Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
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In this recipe from Hawaiian chef Sheldon Simeon inspired by the food trucks that serve garlic butter shrimp on Oahu’s North Shore, shrimp are marinated in a mixture of Italian dressing, mayonnaise, calamansi juice, and salt, then grilled and tossed in roasted garlic butter. The result: unbelievably sweet, juicy grilled shrimp. You can make the garlic butter in advance, and use any leftover garlic butter on pasta, fish, or toast.

June 2019

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
20 mins
total:
2 hrs
Yield:
6
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Ingredients

ROASTED GARLIC BUTTER
SHRIMP

Directions

Make the roasted garlic butter
  • Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.

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Make the shrimp
  • While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.

  • Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Make Ahead

The roasted garlic butter can be covered and stored in refrigerator up to 1 week.

Suggested Pairing

Full-bodied, unctuous Chardonnay.

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