Grilled Shrimp with Turnip and Crispy Sage Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Toss turnip cubes with 2 tablespoons olive oil, half the salt, and pepper. Place on grill grates and cook for 15-18 minutes, stirring occasionally, until golden and tender.

   Tip: Use a grill basket or skewers to prevent small pieces from falling through the grates.

2. 2

   While turnips cook, pat shrimp dry with paper towels. In a bowl, combine remaining 1 tablespoon olive oil, minced garlic, lemon juice, remaining salt, black pepper, and red pepper flakes. Add shrimp and gently toss to coat evenly.

   Tip: Don't marinate for more than 10 minutes as the lemon juice can begin to cook the shrimp.

3. 3

   Thread shrimp onto metal skewers or soak wooden skewers in water first. This prevents them from spinning while cooking and ensures even heat distribution.

   Tip: Leave small gaps between shrimp so heat circulates around each one.

4. 4

   Once turnips are nearly done, place shrimp skewers on the grill. Cook for 2-3 minutes per side until they turn pink and opaque throughout, avoiding overcooking.

   Tip: Shrimp cook quickly—watch carefully to prevent them from becoming rubbery.

5. 5

   In a small saucepan over medium heat, melt butter with fresh thyme sprigs. Once melted and foaming, add chopped sage and continue cooking for 1-2 minutes until the sage is fragrant and butter begins to brown.

   Tip: Swirl the pan occasionally and listen for a nutty aroma to indicate the butter is properly browned.

6. 6

   Remove sage butter from heat and discard thyme sprigs. Taste and adjust seasoning with additional salt if needed.

7. 7

   Divide grilled shrimp and caramelized turnips among four serving plates. Drizzle the warm sage brown butter over both components and serve immediately while still hot.

   Tip: Serve with crusty bread to soak up the delicious butter sauce.