One of the many wonderful things about the North Fork is our abundance of seafood! The East Ends proximity to the bays and ocean make it home to some wonderful fisherman and when you have freshly caught seafood there isn’t a lot you need to dress it up!

All that being said, one of my favorite summer go-tos is Lemon Garlic Grilled Shrimp served on Grilled Sourdough. This dish is all about the shrimp and focuses on the rich, bright flavors! Quick and easy, the whole meal can be made on the grill in just minutes—which makes it the perfect summer meal for those days when you want every excuse to spend another minute outside.

Whether you are having friends over for dinner or just looking for a simple and quick meal to prepare at home, this dish is sure to please and is a great excuse to fire up the grill. Pair it with a bottle of Pinot Grigio or Pinot Blanc and dinner is served!

I prefer to cook this dish in a cast iron skillet on the grill, but it can also be prepared on your stove top.The below recipe is adapted from the Lemon Garlic Butter Shrimp recipe from Cafe Delights with a few small tweaks. We hope you enjoy!

Lemon Garlic Shrimp on Grilled Sourdough

Ingredients:

• 4 TBSP butter, divided
• 6 cloves garlic, minced
• 1 pounds shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 lemons
• Sourdough baguette, sliced
• Fresh chopped parsley, to garnish
• 1 bottle of Pinot Grigio or Pinot Blanc

Serves 2

Directions:

1. While your BBQ is pre-heating, chop your garlic, slice one lemon in half, cut butter into two 2 TBSP pieces, and cut sourdough baguette into 1 1/2 inch thick slices.
2. Melt 2 tablespoon butter in a cast iron skillet over medium-high heat on the BBQ. While the butter is melting, place sourdough slices directly on the grill to toast.
3. Once the butter has melted, add the garlic and cook until fragrant (about 1 minute).
4. Add shrimp and squeeze the juice of half a lemon over shrimp and sprinkle with salt and pepper. Cook 2 minutes on one side, stirring occasionally.
5. Flip sourdough slices so grill marks appear on both sides.
6. Flip the shrimp in the pan and cook 2 minutes on the other side until JUST beginning to turn pink.
7. Add in the remaining butter and lemon juice. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them).
8. Remove from the heat. Taste test, and add more lemon juice, salt or pepper, if needed.
9. Chop parsley and slice second lemon into wedges.
10. Place grilled sourdough slices on plates and top with shrimp. Sprinkle with freshly chopped parsley and serve with a lemon wedge and a glass of white wine. Cheers!