Garlic Butter Shrimp on the BBQ

My heart is telling me that it’s time to start bringing out my sweatshirts and favorite fall recipes, but my thermostat is telling me that soups, chili, and casseroles are completely out of the question.  I like to pretend that Labor Day is the unofficial end of summer, but Mother Nature never seems to get the memo. It is HOT is San Diego this week, so I am once again completely unwilling to use the stove or oven.

This insanely simple shrimp made on the BBQ is so easy it’s almost not even a recipe, but it was just SO delicious and perfect for a hot weeknight dinner that I felt compelled to share with you! This “Lazy Man’s Scampi” is perfectly garlicky and buttery, but still light and healthy. (Don’t let the butter scare you off! High quality, real butter is healthy fat! Feel free to sub Ghee for a dairy free option.)

If you need a light, quick, and simple meal that requires very little prep but tastes better than restaurant quality, you need this entire meal in your life!

Ingredients:

For the Shrimp:

• 1 lb Shrimp
• 4 big cloves  of garlic
• 3 Tbsp butter
• a couple dashes of salt and pepper

For the Sides:

• Sliced zucchini
• Baby white potatoes, quartered
• 2-3 Tbsp Avocado oil for each side (about 1/4 cup total)
• Lots of Salt & Pepper

Instructions

1. Preheat the grill to medium heat
2. Prepare the foil pouches for the shrimp and sides. It’s not a bad idea to double up and use 2 layers of foil. (I LOVE my grill basket, we use it every time we BBQ veggies)
3. Add butter and minced garlic to the shrimp, then seal the foil pouch.
4. Add Avocado oil to the potatoes and zucchini. Be sure to fully coat all the potatoes with oil so that they don’t stick to the foil. Liberally sprinkle with salt and pepper.
5. First, place the potatoes on the grill for a total of 30 minutes
6. After 15 minutes, add the zucchini and flip over the potatoes.
7. After 5 more minutes, add the shrimp and cook for a total of 10 minutes, flipping 1/2 way through.  (So you’ll cook the potatoes for 30 minutes, veggies for 15, and shrimp for 10.)

So there you have it- season, wrap in foil, and pop everything on the grill!

I hope you enjoy this simple, scrumptious meal while the temps are still screaming “summer!”