Make this Easy Habanero Grilled Shrimp recipe for a flavorful appetizer, or serve them with rice and veggies for a delicious, easy entree.
Gulf shrimp, 16-20 count or 21-25 count, 3-5 shrimp as an appetizer, 6-8 as an entree
2 tsp cooking olive oil
4 tsp Melissa’s Garlic Blend, divided
1/2 pound butter if cooking for appetizers for 4; 1 pound for entrees
2–4 TBS Honey Habanero Flavor Dust
Peel and devein the appropriate number of shrimp. Lightly toss with oil, then skewer and lightly season with Garlic Blend.
Melt butter and mix in 2 tsp Garlic blend and 1 TBS Honey Habanero Flavor Dust. Note, this Flavor Dust gets spicier the more you add, so mix some up, then adjust for your flavor.
On a hot grill over charcoal flames (preferable) or on a hot gas grill, lay down shrimp skewers and allow to cook for 30 seconds, then brush with butter sauce, making sure to drip some on the flames to get them kissing the shrimp. Cook for 2 minutes, then turn over and cook for another 2 minutes, or until shrimp are opaque throughout. Drip the butter mix on the shrimp while cooking to keep the flames popping at the shrimp. Be Careful!
Remove skewers, remove shrimp from skewers, and enjoy with more butter sauce!