So Coco and I are all settled in down in LA. We have been vegging out, eating junk food (primarily consisting of pringles and sour patch kids- I feel like I’m going to throw up a little) hanging by the pool and dining with friends. Basically it’s the best.

Grilled Shrimp Skewers with Coconut Compound Butter

And with another full day, obviously we need to get some shopping in and hanging with my brother who lives here and whom I don’t get to see nearly enough. And then we will be home, lickity split, practically before I even knew I was gone. When we get back to Seattle the weather is going to be off the charts nice and sunny which only means one thing. Grilling. Oh, and it means that I am happy of course. But grilling is mostly what we are talking about today.

Grilled Shrimp Skewers with Coconut Compound Butter

Specifically, lets talk about grilling shrimp slathered in a faux compound butter. Compound butter (a mixture of butter and flavorings) is God’s gift to us all- unless of course you are grossly and horrifically allergic to butter. Then you go looking for alternatives to butter- like coconut compound “butter.” Now I know- equally delicious and totally ah-mazing!!! Follow these steps to creating the best marinade/basting/sauce ever! Plus I love how you can adjust the flavorings to suite you so easily. I love this recipe, but just swap out the herbs for your favorites!

Grilled Shrimp Skewers with Coconut Compound Butter

And then, if those aren’t good enough on their own, then definitely throw in the basil pistou for dipping- it’s just one more layer of flavor and a gorgeous compliment of color.

 

Recipe: Grilled Shrimp Skewers with Coconut Compound Butter and Basil Pistou

Ingredients

  • 1 pound chilled shrimp, peeled and deveined (but keep the tail)
  • Coconut Compound Butter
  • ½ cup coconut oil
  • 1 clove garlic, minced
  • 1 fresno red chili, minced
  • 3 lemons zest, chopped
  • 2 tablespoons flat leaf parsley, minced
  • 1 tablespoon chives, minced
  • ½ teaspoonkosher salt
  • Basil Pistou
  • 2 cups basil leaves
  • 2 garlic cloves
  • 1 lemons juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. Preheat the grill to high.
  2. For the Compound Butter: In a small bowl mash together the solid coconut oil with the garlic, chili, zest, parsley and chives and salt until well combined. Transfer to a sheet of wax paper and carefully use the paper to shape the coconut oil into a log. Twist the sides up and refrigerate the “coconut compound butter.” This could be done up to several days ahead of time, or frozen for future use.
  3. For the Basil Pistou. In the bowl of a food processor, combine the fresh basil, garlic cloves, lemon juice and olive oil and puree until you have a thick sauce. Season to taste with kosher salt and set aside.
  4. Skewer the shrimp, 3-4 per shrimp per skewer.
  5. Remove the butter from the refrigerator and using half of it, generously spread the compound butter over your cold shrimp. It will be gloppy, but that is ok. You just want to coat the shrimp.
  6. Lower the heat on the grill to medium and grill the shrimp over medium heat, about 2 minutes on each side, or until they are just opaque.
  7. When they are done cooking, spread a little extra butter over the tops, itwil lmelt right into the shrimp. Serve hot with the basil pistou for dipping.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

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Categorized: Appetizers, Dinner, Grilling, Paleo, Recipe Index
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So Coco and I are all settled in down in LA. We have been vegging out, eating junk food (primarily consisting of pringles and sour patch kids- I feel like I’m going to throw up a little) hanging by the pool and dining with friends. Basically it’s the best.

Grilled Shrimp Skewers with Coconut Compound Butter

And with another full day, obviously we need to get some shopping in and hanging with my brother who lives here and whom I don’t get to see nearly enough. And then we will be home, lickity split, practically before I even knew I was gone. When we get back to Seattle the weather is going to be off the charts nice and sunny which only means one thing. Grilling. Oh, and it means that I am happy of course. But grilling is mostly what we are talking about today.

Grilled Shrimp Skewers with Coconut Compound Butter

Specifically, lets talk about grilling shrimp slathered in a faux compound butter. Compound butter (a mixture of butter and flavorings) is God’s gift to us all- unless of course you are grossly and horrifically allergic to butter. Then you go looking for alternatives to butter- like coconut compound “butter.” Now I know- equally delicious and totally ah-mazing!!! Follow these steps to creating the best marinade/basting/sauce ever! Plus I love how you can adjust the flavorings to suite you so easily. I love this recipe, but just swap out the herbs for your favorites!

Grilled Shrimp Skewers with Coconut Compound Butter

And then, if those aren’t good enough on their own, then definitely throw in the basil pistou for dipping- it’s just one more layer of flavor and a gorgeous compliment of color.

 

Recipe: Grilled Shrimp Skewers with Coconut Compound Butter and Basil Pistou

Ingredients

  • 1 pound chilled shrimp, peeled and deveined (but keep the tail)
  • Coconut Compound Butter
  • ½ cup coconut oil
  • 1 clove garlic, minced
  • 1 fresno red chili, minced
  • 3 lemons zest, chopped
  • 2 tablespoons flat leaf parsley, minced
  • 1 tablespoon chives, minced
  • ½ teaspoonkosher salt
  • Basil Pistou
  • 2 cups basil leaves
  • 2 garlic cloves
  • 1 lemons juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. Preheat the grill to high.
  2. For the Compound Butter: In a small bowl mash together the solid coconut oil with the garlic, chili, zest, parsley and chives and salt until well combined. Transfer to a sheet of wax paper and carefully use the paper to shape the coconut oil into a log. Twist the sides up and refrigerate the “coconut compound butter.” This could be done up to several days ahead of time, or frozen for future use.
  3. For the Basil Pistou. In the bowl of a food processor, combine the fresh basil, garlic cloves, lemon juice and olive oil and puree until you have a thick sauce. Season to taste with kosher salt and set aside.
  4. Skewer the shrimp, 3-4 per shrimp per skewer.
  5. Remove the butter from the refrigerator and using half of it, generously spread the compound butter over your cold shrimp. It will be gloppy, but that is ok. You just want to coat the shrimp.
  6. Lower the heat on the grill to medium and grill the shrimp over medium heat, about 2 minutes on each side, or until they are just opaque.
  7. When they are done cooking, spread a little extra butter over the tops, itwil lmelt right into the shrimp. Serve hot with the basil pistou for dipping.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)