Shrimp Scampi Skewers with Garlic-Wine Butter and Grilled Bread

Steps

1. Step 1

   If you're using wooden skewers, soak them in water for at least 15 minutes so they don't scorch under the broiler.

   15 min, hands-off

   • 8 pieces wooden or metal skewers (10-inch)
2. Step 2

   Pat the shrimp very dry with paper towels, then toss them in a bowl with the olive oil, kosher salt and red pepper flakes. Thread 5 or 6 shrimp onto each skewer, pushing the skewer through both the tail end and the thick end of each shrimp so they lie flat. Lay the skewers on a foil-lined sheet pan.

   15 min

   • 2 lb large shrimp (16–20 count), peeled and deveined, tails on
   • 1 tbsp olive oil
   • 1/2 tsp kosher salt
   • 1/4 tsp red pepper flakes
   • 8 pieces wooden or metal skewers (10-inch)
3. Step 3

   Set an oven rack about 5 inches below the broiler and turn the broiler to high. Give it 5 minutes to get fully hot.

   5 min, hands-off

4. Step 4

   Meanwhile, make the butter: melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the minced garlic and cook, stirring, until fragrant but not browned, about 1 minute. Pour in the wine and simmer briskly until reduced by about half, 4 to 5 minutes.

   6 min

   • 2 tbsp unsalted butter
   • 6 cloves garlic
   • 3/4 cup dry white wine, such as Pinot Grigio
5. Step 5

   Take the pan off the heat. Add the remaining 4 tablespoons butter a piece at a time, swirling until each melts into a glossy sauce. Stir in the lemon juice, lemon zest and half the parsley, and season with salt to taste. Keep warm.

   3 min

   • 4 tbsp unsalted butter
   • 2 tbsp lemon juice
   • 1 tsp lemon zest
   • 1/2 flat-leaf parsley
   • salt
6. Step 6

   Brush the bread slices on both sides with olive oil and lay them on a second sheet pan. Broil until golden and crisp at the edges, 1 to 2 minutes per side, watching closely. Rub the hot toast with the cut garlic clove and set aside.

   4 min

   • 8 slices crusty country bread or sourdough, cut 1-inch thick
   • 2 tbsp olive oil
   • 1 clove garlic
7. Step 7

   Broil the shrimp skewers until just opaque and lightly charred in spots, 3 minutes, then flip and broil 2 minutes more. Brush generously with about half the garlic-wine butter and return to the broiler for 30 seconds.

   6 min

8. Step 8

   Lay the toasts on a platter or plates, set the skewers on top, and spoon the remaining butter over everything so it soaks into the bread. Scatter with the rest of the parsley and serve with lemon wedges.

   3 min

   • 1/2 flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026