Summer's the perfect time to grill and I love using skewers.  I've been craving shrimp scampi for weeks so it was the perfect excuse to visit our local seafood market and pick some up.  I marinated them in butter, olive oil, lemon juice, parsley, black pepper, and crushed red pepper flakes.  We didn't have any white wine in the house (I know, a total miss on my part), but it always adds great flavor if you add a healthy splash into the marinade.  I like using a good quality Pino Grigo or Sauvignon Blanc.  When it comes to buying your shrimp, size matters.  I use a jumbo shrimp or you can even go with extra large, but that's as small as I'd go.  You want a nice, fat, juicy shrimp.  They cook better on the grill.  This recipe's low carb and can be eaten as an appetizer or dinner.  It goes nicely served over spaghetti squash which is exactly how we ate it tonight.  It only takes about 5 minutes to whisk up the marinade, so as long as you plan ahead to let it sit for an hour, this is a quick and easy dinner.  You can also use the leftover marinade as a sauce.  Bring it to a boil, then simmer it for a few minutes.  Pour it over your squash or whatever your eating with it.

Recipe for Grilled Shrimp Scampi
Ingredients:

• 1 stick butter, melted

• ¼ cup olive oil

• 1 lemon, juiced

• 3 tablespoons fresh parsley, chopped

• 5 cloves garlic, minced

• Freshly ground black pepper, to taste

• ¼ teaspoon crushed red pepper flakes

• 1 pound jumbo shrimp, peeled and deveined

• Splash of white wine, optional

• Sea salt, to taste

• Canola oil, to grease grill grates

Directions:

If using wooden skewers, soak them in water for 15-30 minutes.  Metal is preferred if you have them.  

Preheat grill to high heat.  

In a medium bowl whisk the butter, olive oil, lemon juice, parsley, garlic, and freshly ground black pepper, and crushed red pepper.  If using wine, whisk that in now too.

Add shrimp and toss to coat.  Marinate in the refrigerator for an hour.

Thread shrimp onto skewers, piercing in two places, near the tail and near the head.  Season with salt.

Using tongs, lightly oil grill grates with paper towel dipped in canola oil.  Grill shrimp for 2 to 3 minutes per side or until they’re opaque.