Cowboy Butter Shrimp

Shrimp

• 1 lb colossal shrimp, peeled, deveined, and butterflied

• 3 tbsp avocado oil

• ¾ tsp smoked paprika

• ¾ tsp garlic powder

• ¾ tsp onion powder

• ½ tsp black pepper

• ½ tsp kosher salt

• ½ tsp Better Than Bouillon Roasted Garlic Base

Cowboy Butter

• 1 stick + 2 tbsp unsalted butter

• ¾ tsp Better Than Bouillon Roasted Garlic Base

• 1 tbsp Dijon mustard

• 4–5 garlic cloves, minced

• ⅛ cup shallots, finely chopped

• 1 tbsp fresh parsley, finely chopped

• 1–2 tbsp fresh chives, chopped, plus more for garnish

• 1 tsp fresh thyme

• ½ tsp smoked paprika

• ¼ tsp kosher salt, plus more to taste

• ¼ tsp crushed red pepper flakes

• ¼ tsp cayenne pepper

• Zest of ½ lemon

• 1 tbsp + 1 tsp fresh lemon juice

Directions

1.  Add the avocado oil, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and Better Than Bouillon Roasted Garlic Base to a small bowl. Mix until well combined.

2. Brush the seasoning mixture generously over both sides of the butterflied shrimp.

3. Grill the shrimp for about 1 to 2 minutes per side, just until they begin to turn pink and opaque. Remove them from the grill and set aside.

4. Add the butter to a cast iron skillet on the grill and let it melt. Stir in the Better Than Bouillon Roasted Garlic Base,  garlic, shallots, smoked paprika, crushed red pepper, cayenne, and kosher salt. Cook for about 30 seconds stirring frequently. Be careful not to let the garlic burn.

5. Stir in the Dijon mustard, parsley, chives, thyme, lemon zest, and lemon juice. Let everything cook together for about 30 seconds.

6. Add the grilled shrimp directly to the cowboy butter and gently toss until completely coated. Let them cook in the butter for another 30 seconds or so, just until fully cooked through.

7. Transfer the shrimp to a serving platter, spoon the extra cowboy butter over the top, and garnish with additional chives. Serve with grilled or fresh lemon wedges and bread for dipping. ENJOY!