Plowboys BBQ owner Todd Johns demonstrates how to make their grilled shrimp scampi.
See more at www.plowboysbbq.com.
Grilled Shrimp Scampi
1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or off)
3 lemons, sliced into thin wedges
2 teaspoons Plowboys Fin & Feather rub
GARLIC PARSLEY BUTTER
3 tablespoons butter
1 teaspoon Plowboys Fin& Feather rub
1/4 cup dry white wine
1/4 cup finely chopped fresh parsley, loosely packed
Heat butter in a saute pan over medium-high heat until melted. Grill for 3-4 minutes per side, until the shrimp are pink and no longer opaque. Remove shrimp from the grill, and brush liberally with the parsley butter and squeeze the grilled lemons over the shrimp. Serve immediately.
