Grilled Shrimp Piccata Skewers 

These Grilled Shrimp Piccata Skewers transform the classic Italian-American chicken piccata into a vibrant, grill-friendly seafood dish. Succulent shrimp are marinated with fresh rosemary, lemon zest, and garlic, then grilled to perfection and topped with a zesty white wine butter sauce infused with capers and shallots. This dish offers a delightful balance of charred flavors and tangy brightness, making it an ideal choice for summer cookouts or a quick weeknight dinner. 

Ingredients

• For the Shrimp Marinade:
  
  

  • 1½ lbs large tail-on shrimp, cleaned
    
    

  • 1 tbsp chopped fresh rosemary
    
    

  • ½ tsp crushed red pepper flakes
    
    

  • 3 cloves garlic, finely chopped
    
    

  • ¼ cup extra-virgin olive oil
    
    

  • 1½ lemons, zested
    
    

  • 1 tsp kosher salt
    
    

• For the Piccata Sauce:
  
  

  • 1 tbsp extra-virgin olive oil
    
    

  • 1 shallot, finely chopped
    
    

  • 2 tbsp capers, drained
    
    

  • ½ cup dry white wine
    
    

  • ½ cup low-sodium chicken broth
    
    

  • 3 tbsp unsalted butter
    
    

  • 2 tbsp chopped fresh parsley
    
    

  • 2 tbsp finely grated Parmesan cheese

• For Grilling:
  
  

  • 6–7 (12") wooden or metal skewers
    
    

  • Extra olive oil for grilling
    
    

  • 1½ lemons, sliced
    
    

Directions

1. Marinate the Shrimp:
   
   

   • If using wooden skewers, soak them in warm water for at least 15 minutes.
     
     

   • In a large bowl, combine the shrimp with rosemary, red pepper flakes, half of the chopped garlic, ¼ cup olive oil, lemon zest, and 1 tsp salt.
     
     

   • Toss to coat and let marinate for 15 minutes.
     
     

2. Prepare the Piccata Sauce:
   
   

   • In a large skillet over medium heat, heat 1 tbsp olive oil.
     
     

   • Add the shallot and remaining ¼ tsp salt; cook, stirring occasionally, until softened, about 2 minutes.
     
     

   • Add capers and remaining garlic; cook until fragrant, about 2 minutes more.
     
     

   • Increase heat to medium-high; add white wine and cook, stirring, until reduced by about two-thirds, about 2 minutes.
     
     

   • Add chicken broth and cook, stirring occasionally, until reduced by about three-quarters, about 3 minutes.
     
     

   • Remove from heat; stir in butter, parsley, and reserved lemon juice until emulsified.
     
     

   • Keep warm over low heat.
     
     

3. Grill the Shrimp:
   
   

   • Prepare a grill for medium-high heat; preheat for 5 minutes. Clean and oil grates.
     
     

   • Thread the marinated shrimp onto skewers.
     
     

   • Grill, turning halfway through, until charred on both sides and cooked through, about 3–4 minutes total.
     
     

   • Transfer shrimp skewers to a platter.
     
     

4. Grill the Lemon Slices:
   
   

   • Place lemon slices on the grill; cook, turning halfway through, until charred, about 1–2 minutes per side.
     
     

   • Add grilled lemon slices to the platter with shrimp.
     
     

5. Serve:
   
   

   • Top the shrimp with the piccata sauce.
     
     

   • Sprinkle with grated Parmesan cheese.
     
     

   • Serve immediately and enjoy!
     
     

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 30g
  
  

• Carbohydrates: 10g
  
  

• Fat: 20g
  
  

• Fiber: 2g
  
  

• Sodium: 800mg