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Shrimp Skewers with Garlic & Tarragon Recipe

Shrimp Skewers with Garlic and Tarragon

“Summer to me means it’s time to fire up the grill, uncork the wine and hang out in the backyard. I live on Cape Cod and wait all year to enjoy the best local seafood with my friends and family.” – Joseph Carr, Founder, Josh Cellars

Looking for an elevated, but simple alternative for your next cookout? Reach for fresh seafood and save the burgers for another day. Our Shrimp Skewers with Garlic and Tarragon recipe is a summertime favorite and offers classic French flavors. The buttered shrimp complements the oaky notes in the Chardonnay and the combination of garlic and tarragon packs these skewers with flavor.


  • 1 1/2 pounds large peeled and deveined shrimp (20 to 25 shrimp per pound), thawed if frozen
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 (10-inch) skewers, soaked for at least 30 minutes if wooden
  • 2 medium lemons, thinly sliced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cloves garlic, crushed
  • 1/4 cup fresh tarragon leaves


  • Heat a grill or grill pan to high.
  • Toss the shrimp in oil, salt, and pepper together in a large bowl. Thread the shrimp onto the skewers, alternating with the lemon slices.
  • Melt the butter in a small saucepan and add the garlic and simmer until fragrant, about 1 minute; remove from the heat and stir in the fresh tarragon.
  • Place the skewers on the grill, cover, and cook until the shrimp are opaque and the lemons are lightly charred on the edges, about 3 minutes per side, brushing both sides of the skewers with garlic-tarragon butter. Serve immediately.