A delightful recipe for grilled shrimp infused with a garlic herb marinade, perfect for a summer barbecue.
Melt the butter in a small saucepan over low heat.
Use low heat to prevent the butter from burning.
Add minced garlic to the melted butter and sauté until fragrant.
Stir constantly to avoid the garlic from browning too much.
Remove the saucepan from heat and mix in the Worcestershire sauce, lemon juice, salt, pepper, and chives.
Ensure the mixture is well combined for an even marinade.
Place the shrimp in a mixing bowl and pour the marinade over them, ensuring they are well coated.
Use your hands or a spoon to ensure all shrimp are evenly coated.
Cover the bowl and let the shrimp marinate in the refrigerator for 30 minutes.
Marinating for longer enhances the flavor.
Thread the shrimp onto skewers, piercing through the tail and head of each shrimp.
Soak wooden skewers in water beforehand to prevent burning.
Preheat the grill to medium heat and lightly oil the grates.
Oiling the grates helps prevent the shrimp from sticking.
Place the shrimp skewers on the grill and cook for 3-4 minutes on each side, or until the shrimp turn pink and opaque.
Avoid overcooking as shrimp can become rubbery.
Remove the skewers from the grill and serve immediately, garnished with additional chives if desired.
Serve with a side of lemon wedges for added zest.
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