Grilled Shrimp with Leek and Garlic Butter

Instructions

1. 1

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

   Tip: Dry shrimp will develop better char marks on the grill.

2. 2

   Toss leek pieces with remaining 2 tablespoons olive oil, remaining salt, and pepper. Arrange on a grill basket or skewers to prevent them from falling through the grate.

   Tip: Pre-soaking wooden skewers for 30 minutes prevents burning.

3. 3

   Place leeks on the grill and cook for 8-10 minutes, stirring occasionally, until they are golden and tender with light char marks.

   Tip: Leeks should be slightly caramelized for the best flavor.

4. 4

   While leeks are cooking, melt butter in a small saucepan over medium heat and add minced garlic. Cook for 1-2 minutes until fragrant, then remove from heat.

   Tip: Don't let the garlic brown or it will become bitter.

5. 5

   Add lemon juice, fresh thyme, red pepper flakes, and parsley to the garlic butter. Stir well and set aside to keep warm.

   Tip: This compound butter can be made up to 2 hours ahead.

6. 6

   When leeks have 2-3 minutes remaining, place shrimp directly on the hot grill grates. Cook for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.

   Tip: Shrimp cook quickly; watch carefully to avoid a rubbery texture.

7. 7

   Transfer grilled shrimp and leeks to a serving platter and immediately drizzle with the warm garlic butter sauce.

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