Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- Juice of 2 lemons
- 3 tbsp butter
- 2 tbsp capers, drained
- 2 tbsp chopped parsley
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for 20 minutes.
- In a bowl, toss shrimp with olive oil, garlic, salt, pepper, and paprika.
- Thread shrimp onto skewers.
- Grill over medium-high heat for about 2–3 minutes per side until pink and lightly charred.
- In a small pan, melt butter and stir in lemon juice and capers.
- Drizzle the warm piccata sauce over the grilled shrimp skewers.
- Garnish with fresh parsley and extra lemon wedges.
Serving Suggestions
- Over angel hair pasta
- With garlic rice or couscous
- Alongside grilled vegetables
- With crusty bread to soak up the sauce
Tips
- Don’t overcook shrimp—they become rubbery quickly.
- Fresh lemon juice works much better than bottled.
- Add red pepper flakes for extra heat.
- You can substitute scallops or chunks of fish for shrimp.
