Ingredients Seafood Shellfish Hawaiian-Style Garlic Butter Shrimp 4.5 (2) 3 Reviews 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. By Sheldon Simeon Sheldon Simeon Instagram Born in Hilo, on the Big Island, Sheldon acquired his love for cooking from his parents. His path led from Hilo High to the Culinary Institute of the Pacific, onto an internship at Walt Disney World. Upon returning to Hawaii, Sheldon attended Maui Culinary Academy. Sheldon competed in the 10th season of Bravo Network's Top Chef: Seattle, making it to the finals, and winning Fan Favorite. He returned to the show again in 2017 for season 14: Charleston, once again winning Fan Favorite. In 2016, Sheldon opened up his very first solo restaurant, Tin Roof, in Kahului, Maui, where he serves up local dishes in take-out bowls. Sheldon's food is a playful take on classic local dishes, including a variety of poke, kau kau tins, sandwiches, noodles and more. His mix of innovative modern cuisine and adherence to tradition, influence his dishes and help shape his menus. His growing legion of loyal fans will attest to his award winning creativity and palate. Food & Wine's Editorial Guidelines Updated on June 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 20 mins Total Time: 2 hrs Yield: 6 Ingredients ROASTED GARLIC BUTTER 1 cup canola oil 1/4 cup peeled garlic cloves (from 1 head garlic) 1/2 cup unsalted butter (4 ounces), at room temperature 1 teaspoon kosher salt SHRIMP 1/2 cup bottled Italian dressing 1/2 cup mayonnaise 1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes) 1 tablespoon coarse sea salt 2 pounds peeled and deveined tail-on raw large shrimp 1/2 cup chopped scallions 2 tablespoons chopped fresh parsley 1 teaspoon paprika 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. 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. Rate it Print