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Shrimp Grilled with Herb Butter


  • 1 pound shrimp, peeled and deveined
  • ¼ cup unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried chives
  • ½ teaspoon dried tarragon leaves
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder

Melt butter and add lemon juice and seasonings. Add shrimp and marinate for 30 minutes. Remove shrimp and reserve marinade. Place on skewers or in a hinged wire grill. Cook about 4 inches over hot coals, basting occasionally with marinade and turning, until done about 8 minutes.

Contributed by Joyce Taylor   From: No-Salt Seafood: All the Flavor Without the Salt


Three species of penaeid shrimp — white, pink, and brown — are caught in North Carolina and make up most of the shrimp harvested in nearby states as well. Juveniles use estuaries and tidal creeks as their nursery habitat in late spring and early summer. Wild-caught N.C. shrimp are a smart seafood choice, as harvests are managed under state and federal regulations. Learn more about offshore versus inshore catches in Hook, Line & Science.   

Erika Young, Coastal and Marine Education Specialist