Grilled Butterflied Cowboy Jumbo Shrimp with Herb Butter

Grilled Butterflied Cowboy Jumbo Shrimp with Herb Butter

These grilled butterflied cowboy jumbo shrimp feature a unique butterflying technique that ensures even cooking and maximum flavor absorption. Basted with signature cowboy butter containing fresh herbs, garlic, and warming spices, these restaurant-quality shrimp are perfect for elegant entertaining or special weeknight dinners.

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Prep Time 20

Cook Time 5

Total Time 25

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

- 2 lbs jumbo shrimp 16-20 count, peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 stick unsalted butter softened
- 3-4 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt for butter
- ¼ teaspoon black pepper for butter
- Lemon wedges for serving

Method

Butterfly shrimp by cutting ¾ deep along the back, removing vein, and flattening. Season with oil, salt, and pepper.
Make cowboy butter by mixing softened butter with garlic, mustard, lemon juice, herbs, and spices until combined.
Preheat grill to medium-high heat (400-450°F) and oil grates thoroughly.
Grill butterflied shrimp 2-3 minutes per side until pink and opaque throughout.
Baste with cowboy butter during last minute of cooking until well-coated.
Serve immediately with lemon wedges and extra herb butter on the side.

Notes

- Use jumbo shrimp (16-20 count) for best butterflying results
- Don't overcook - shrimp become tough quickly
- Cowboy butter can be made 3 days ahead and refrigerated
- Perfect served over pasta, rice, or with crusty bread

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