{"id":1055,"date":"2026-05-17T16:50:03","date_gmt":"2026-05-17T23:50:03","guid":{"rendered":"https:\/\/thesouthwesterngriller.com\/?p=1055"},"modified":"2026-05-17T16:54:02","modified_gmt":"2026-05-17T23:54:02","slug":"garlic-butter-shrimp-skewers","status":"publish","type":"post","link":"https:\/\/thesouthwesterngriller.com\/?p=1055","title":{"rendered":"GARLIC BUTTER SHRIMP SKEWERS"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>TSG Ring the Bell (Coming Soon!)<\/li>\n\n\n\n<li>6 fresh cloves garlic<\/li>\n\n\n\n<li>2 sticks butter, softened<\/li>\n\n\n\n<li>1\/2 lemon<\/li>\n\n\n\n<li>2 lb. raw shrimp, peeled and deveined<\/li>\n\n\n\n<li>Olive oil<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Tools Needed<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mixing bowl<\/li>\n\n\n\n<li>Skewers<\/li>\n\n\n\n<li>Knife<\/li>\n\n\n\n<li>Cutting board<\/li>\n\n\n\n<li>Basting brush or mop<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pre-Work<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove 2 sticks of butter from the refrigerator and allow them to soften at room temperature.<\/li>\n\n\n\n<li>If using wooden skewers, place them in water and soak while preparing the shrimp.<\/li>\n\n\n\n<li>Clean the shrimp and remove shells and tails. Set aside.<\/li>\n\n\n\n<li>Place the softened butter into a small mixing bowl.<\/li>\n\n\n\n<li>Mince 6 cloves of garlic and mix into the butter.<\/li>\n\n\n\n<li>Squeeze in the juice from 1\/2 lemon and stir until combined.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Thread the shrimp onto skewers.<\/li>\n\n\n\n<li>Lightly coat the shrimp with olive oil.<\/li>\n\n\n\n<li>Season both sides generously with TSG Ring the Bell.<\/li>\n\n\n\n<li>Preheat grill to medium-high heat.<\/li>\n\n\n\n<li>Place shrimp skewers on the grill and cook for 2\u20133 minutes per side.<\/li>\n\n\n\n<li>While grilling, baste the shrimp with the garlic butter mixture.<\/li>\n\n\n\n<li>Continue cooking until shrimp are opaque and lightly charred.<\/li>\n\n\n\n<li>Remove from grill and serve immediately with extra garlic butter if desired.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">BBQ Pro Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Don\u2019t overcook the shrimp. Shrimp cook fast and are done once they turn opaque and slightly firm.<\/li>\n\n\n\n<li>Use two skewers instead of one to keep the shrimp from spinning while flipping.<\/li>\n\n\n\n<li>Leave a small gap between each shrimp on the skewer so the heat cooks them evenly.<\/li>\n\n\n\n<li>Add a light squeeze of fresh lemon right before serving to brighten the flavor.<\/li>\n\n\n\n<li>For extra smoky flavor, toss a small chunk of citrus or pecan wood onto the coals while grilling.<\/li>\n\n\n\n<li>Reserve a small bowl of garlic butter for serving and do not use the butter that touched raw shrimp.<\/li>\n\n\n\n<li>Grill over direct heat for a quick char, but move skewers to indirect heat if flare-ups happen.<\/li>\n\n\n\n<li>Want a little kick? Add a light dusting of extra TSG Ring the Bell during the final minute of cooking.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Tools Needed Pre-Work Instructions BBQ Pro Tips<\/p>\n","protected":false},"author":1,"featured_media":1056,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_surecart_dashboard_logo_width":"180px","_surecart_dashboard_show_logo":true,"_surecart_dashboard_navigation_orders":true,"_surecart_dashboard_navigation_invoices":true,"_surecart_dashboard_navigation_subscriptions":true,"_surecart_dashboard_navigation_downloads":true,"_surecart_dashboard_navigation_billing":true,"_surecart_dashboard_navigation_account":true,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/1055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1055"}],"version-history":[{"count":2,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/1055\/revisions"}],"predecessor-version":[{"id":1059,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/1055\/revisions\/1059"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/media\/1056"}],"wp:attachment":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}