Grilled Shrimp Scampi

I pretty much made this one up on the spot. I was going to add parsley, but recalled a recipe for Scampi that used basil, so I replaced the parsley at the last moment.

Grilled Shrimp Scampi

  • 2 lbs large shrimp, peeled and cleaned
  • 1/4 cup olive oil
  • 1 head garlic, peeled, crushed, & chopped
  • 1/2 tsp salt
  • 1 Tbsp dried basil

Blend the oil, garlic, salt, and basil in a 1 gallon ziplock bag. Add the shrimp, seal, and mix to coat. Put the bag in the refrigerator for 30 to 60 minutes, turning every 10 minutes.

Heat a grill to very hot. Once hot turn the burners down to low. While the grill is heating, thread the shrimp onto skewers.

Grill for 6 minutes or until the shrimp is cooked through. Do NOT overcook.


Yes, 1 full head of garlic (or is it bulb?). Don’t be a wimp.

I had a bag of Argentine pink shrimp, 12-16 count, in the freezer thanks to a VERY nice sale at Harris Teeter. Any shrimp is good! But the larger ones work better for grilling.

I have recently reverted to a technique my college roommate John Chua taught me regarding garlic. Instead of pressing I crush each clove with the flat of a cleaver or chef knife, then chop as finely as I can — which isn’t all that fine. If I’m doing a marinade this is faster then pressing the cloves in a garlic press. The rough manipulation (crushing) releases the oils and generates great flavor.

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