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Shrimp Scampi

  • Icon Serve 4 serv
  • Icon Clock 40 min
  • Icon Dificult Easy
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  • 1 lb. of Shrimp cleaned and slightly butterflied
  • 3 tablespoons of Extra Virgin Olive Oil
  • 3-4 Garlic Cloves chopped
  • 2 tablespoons of Curly Parsley
  • Pink Sea Salt to taste
  • Fresh Cracked Black Pepper to taste
  • Crushed Red Pepper to taste (optional)
  • 2 tablespoons of Unsalted butter
  • 1/4 cup of Dry White Wine
  • 1 Lemon (half for cooking half to serve/garnish)


  1. Peel shrimp leaving the tails on. Slightly butterfly shrimp with a small knife and clean out shrimp.

  2. Place shrimp, olive oil, salt and pepper, garlic, parsley and crushed red pepper into a bowl or freezer bag to marinate 20 minutes.

  3. Set your Blackstone Griddle to medium-high heat.

  4. Add 1 tbsp butter and swirl around. Dump the shrimp into butter using tongs to make sure shrimp are on their sides, cook 1-2 minutes.

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  5. Flip shrimp to cook on other side for 1 minute. Add 1 tbsp butter and if needed stand shrimp up onto butterflied tops.

  6. Add the white wine and let cook 1 more min.

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  7. Drizzle a little extra virgin olive oil and plate! Serve with lemon wedges and garnish with parsley.

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Chef’s recommendation: use wild-caught shrimp.

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