Grilled Shrimp Skewers with Dipping Sauce
An easy Creole butter bastes the shrimp as they grill and is used melted as a dipping sauce.
- 1-1.5 pounds large shrimp peeled & deveined, tails on
- 1 stick unsalted butter
- 1 teaspoon Creole seasoning like Tony Chachere
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 clove garlic minced
Mix butter and remaining ingredients. If time allows refrigerate for 2-24 hours.
Thread shrimp on wooden skewers that have been soaked in water.
Melt butter mixture, divide into ⅓ and ⅔, keeping ⅔ warm
Cook shrimp on hot grill 3-4 minutes per side, basting with butter mixture.
Serve with reserved butter mixture for dipping.