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Grilled Shrimp with Garlic Butter Basting Sauce

Juicy grilled shrimp basted in a garlicky butter sauce with lemon and Worcestershire, simple, Southern, and full of smoky flavor.
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Ingredients
  

For the Garlic Butter Sauce
  • 2 sticks unsalted butter
  • 2 Tbsp Land O’Lakes Garlic & Herb Butter
  • Juice of 1 whole lemon
  • 3 –4 fresh garlic cloves minced (or more to taste)
  • A few dashes Lea & Perrins Worcestershire Sauce
  • 1 –2 Tbsp Trinity Spice Company Hibachi Seasoning optional, for depth of flavor
For the Shrimp
  • 1½ –2 lbs large raw shrimp peeled and deveined (tails on preferred)
  • Fresh parsley and lemon wedges for garnish
  • Toasted French bread or cooked rice for serving

Method
 

Prepare the Garlic Butter Basting Sauce
  1. In a small saucepan, melt the unsalted butter and garlic & herb butter over medium heat.
  2. Add minced garlic and sauté gently until fragrant, about 1–2 minutes (do not brown).
  3. Stir in lemon juice and Worcestershire sauce, whisking to blend.
  4. Add Hibachi seasoning if desired for an extra savory note.
  5. Keep the sauce warm over low heat while grilling the shrimp.
Grill the Shrimp
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. Arrange shrimp in a single layer directly on the grill.
Baste and Cook
  1. Brush shrimp generously with the garlic butter sauce as they cook.
  2. Grill for 3½–4½ minutes per side, basting frequently to lock in moisture and flavor.
  3. Shrimp are ready when pink, opaque, and lightly charred around the edges.
Finish and Serve
  1. Baste both sides one last time before removing from the grill.
  2. Transfer to a serving platter and drizzle with any remaining warm garlic butter.
  3. Garnish with fresh parsley and lemon wedges.
  4. Serve with toasted French bread for dipping or over rice for a hearty Southern meal.

Notes

Let shrimp marinate briefly in a little of the garlic butter before grilling for even more flavor.
For easy cleanup, thread shrimp on skewers before grilling.
Leftovers make a great addition to pasta, salads, or tacos.