If you love shrimp scampi, you will love these kebabs. Serve these as the main course or as an appetizer with a nice glass of wine. You can double the Garlic Butter Baste recipe and serve half of it as a dipping sauce.

MAKES 6 TO 8 KEBABS

INGREDIENTS

• 2 to 2½ pounds (900 g to 1 kg) jumbo shrimp
• 6 to 8 skewers
• 2 lemons, cut into wedges

FOR GARLIC BUTTER BASTE:

• 1⁄3 cup (80 ml) melted butter
• 3 to 4 cloves of garlic, minced
• ½ teaspoon soy sauce
• ¼ teaspoon black pepper
• ¼ cup chopped flat leaf or Italian parsley
• 1⁄8 teaspoon salt

INSTRUCTIONS

1. Combine all the ingredients for the Garlic Butter Baste.
2. Peel and devein the shrimp. Rinse off in cold water and pat dry with paper towels.
3. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
4. Thread the shrimp onto the skewers, about 5 to 6 per skewer. Brush the kebabs with the Garlic Butter Baste on both sides.
5. Place the kebabs onto the grill. Cook for a total of 6 minutes, turning a few times during the cooking process. Continue to brush the kababs with the Garlic Butter Baste while they cook. Watch that the basting sauce does not burn and if needed, move the kebabs off to a cooler part of the grill until cooked through. The shrimp will take on a pink hue and be firm to touch when done.
6. Remove the kebabs from the grill, top with chopped parsley, and serve immediately.

NOTE:

• For a vegetarian or vegan option, use mushrooms instead of the shrimp.