Weber Grilled Shrimp Scampi Skewers {Flavor Packed!}

I love shrimp and I love grilling so, of course, grilling up skewers of shrimp is one of my favorite tricks when I fire up my Weber gas grill.

This recipe is how I make Grilled Shrimp Scampi.  Give it a try and I am sure you will love it!

Marinate the Shrimp Before Grilling

Start with some decent sized shrimp, preferably in the 16-20 count per pound range.  Make sure that the shrimp are already peeled and deveined before they go into the marinade.

Marinated the shrimp for 30 minutes at room temperature with:

• 1/4 cup olive oil
• 2 Tablespoons chopped parsley
• 2 Tablespoon fresh lemon juice
• 1 Tablespoon chopped garlic
• 1 teaspoon Tabasco

Put the Shrimp onto the Skewers

I like to get put four large shrimp per skewer.  It is a nice serving size for appetizers but you could simply serve two for a main meal.

I use bamboo skewers and there is no need to soak them in water.  The shrimp are going to finish grilling before you have to worry about the wood catching on fire.

I do not like using meatal skewers because, after you take the shrimp off the grill, you can’t see that the metal is hot and it is too easy to burn your fingers.

If you want to make the skewers more festive and flavorful then you can add some cherry tomatoes and strips of zucchini like my friend Keesha does for her grilled shrimp skewer recipe.

Grill the Shrimp on Your Weber

Light your Weber gas grill and turn the burners to High.  This recipe will work great on a Genesis, Spirit, Q Series, Traveler, etc.

Let the grill preheat for at least 15 minutes to give the grates time to get hot.  The lid thermometer should be reading a temperature of around 550-600F.

Grill the shrimp over direct high heat for two and a half minutes per side or until they turn the awesome shade of pink that screams, ‘I am done!” 

Although you can tell when the shrimp are done just be looking you can also aim for an internal temperature of 145F.

These were really good!  The flavors were bright and fresh.  There was just enough Tabasco to make your mouth tingle.

How to Grill Shrimp on Bamboo Skewers

This is important.  Don’t be lazy.  Peel and devein the dang shrimp.  I have seen countless cooking shows that say to leave the shell on the shrimp when grilling to retain flavors.  Bull Hockey.

Here are three reasons why you should peel and devein the shrimp before grilling.

1. If you don’t do it now then your guests will have to do it later.  Don’t be that host.
2. Getting the shell off and slicing the back to get out the vein exposes the shrimp to whatever marinade or seasoning you want to use.  It makes no sense to season the shell!
3. If you overcook a shrimp with the shell on then the shell will stick to the shrimp and be TOUGH to remove.  If you overcook a shrimp without the shell then its no big deal.

There is no need to soak the skewers in water in water before use.  The shrimp will be finished cooking before the bamboo has time to catch on fire.