Grilled Shrimp with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the shrimp dry with paper towels and toss with 1 tablespoon olive oil, half the salt, and a quarter teaspoon of black pepper. Set aside.

   Tip: Dry shrimp cook more evenly and develop better color on the grill.

2. 2

   Toss the butternut squash cubes with 2 tablespoons olive oil, remaining salt, remaining black pepper, and red pepper flakes. Spread onto a grill basket or skewer onto soaked wooden skewers.

   Tip: Using a grill basket prevents small pieces from falling through the grates.

3. 3

   Place the squash on the grill and cook for 12-15 minutes, stirring occasionally, until golden brown and fork-tender with charred edges.

   Tip: The squash needs a head start since it takes longer than the shrimp to cook.

4. 4

   Thread the shrimp onto skewers or use a grill mesh. Once the squash has been cooking for about 10 minutes, add the shrimp to the grill alongside it.

   Tip: Skewering prevents shrimp from rolling and ensures even cooking.

5. 5

   Grill the shrimp for 2-3 minutes per side until they turn opaque and develop a light char. They cook quickly, so watch carefully to avoid overcooking.

   Tip: Shrimp are done when they curl into an 'C' shape and are no longer translucent.

6. 6

   While the shrimp and squash finish cooking, melt butter in a small saucepan over medium heat. Add minced garlic and sage leaves, cooking for 1-2 minutes until fragrant.

   Tip: Watch the butter carefully so it doesn't burn; it should become light brown with a nutty aroma.

7. 7

   Remove the sage butter from heat and stir in the lemon zest and 2 tablespoons fresh lemon juice. Season with a pinch of salt if needed.

   Tip: The acidity of the lemon brightens the rich butter sauce perfectly.

8. 8

   Transfer the grilled shrimp and butternut squash to a serving platter. Drizzle the warm sage brown butter sauce over everything and garnish with fresh thyme sprigs and remaining lemon zest.

   Tip: Serve immediately while everything is hot for the best flavor and texture.