This recipe was really tasty! We used medium-sized shrimp and found 1.5 pounds barely fed 4 adults! If serving TEN (really?) you would need at least 2.5-3# of the same sized shrimp. Perhaps using smaller shrimp is different. We used fresh lime juice instead of lemon juice as the lemons this week were wickedly expensive and not at all ripe. We used a whole grain sour dough bread instead of gummy white "Texas Toast". Delicious! When making next, I would again use medium-sized shrimp, but more, and would substitute at least 1/2 the lemon juice for a dry white wine. This is most certainly a "keeper"!
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Total: 30 Minutes
- 8 fresh Texas toast bread slices
- 5 tablespoons olive oil, divided
- 1 1/2 pounds peeled, large raw shrimp (2 0/25 count)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 4 fresh thyme sprigs
- 2 tablespoons jarred minced garlic
- 2 tablespoons minced shallots or sweet onion
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Garnish: lemon zest
- 1. Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 Tbsp. olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.
- 2. Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 Tbsp. olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.
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