- 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.
We suggest pairing our hand-crafted Shrimp Skewers with Garlic and Tarragon with our Josh Cellars Chardonnay. Our Chardonnay combines tastes of honey and bright citrus, and a touch of oak character, delivering a well-balanced wine that works beautifully with the buttery flavors of this dish. If you want alternatives to Chardonnay, try some of our other wines that pair well with this dish:
Looking for other recipe ideas to pair with our Chardonnay? We also love it with steamed mussels, creamy pastas, roasted chicken, and grilled vegetables.More Details