• Marinade

  • 1/3 cup Olive Oil
  • 1 tbsp Dried Oregano
  • Juice of half a Lemon
  • 1 tbsp Tomato Paste
  • 1 tsp Garlic (minced)
  • 1/2 tsp Salt & Pepper
  • 1kg Shrimp (11-14 per kg)
  • Zesty Butter Sauce

  • 8 tbsp Kerrygold Pure Irish Salted Butter
  • 1/2 tsp Salt
  • 1-2 tsp Garlic (minced)
  • Juice of half a Lemon
  • 1/2 tsp red Pepper (crushed)
  • 2 tbsp Fresh Oregano (chopped)
  • 2 tbsp Fresh Parsley (chopped)


For the Marinade

Whisk together olive oil, oregano, lemon juice, tomato paste, garlic, salt and pepper in a small bowl. Place shrimp in a large bowl and pour marinade over the shrimp, tossing to coat. Marinate for 30 minutes to 2 hours in the fridge.

For the Zesty Butter Sauce

Melt the butter in a small saucepan over low heat. Add salt, garlic, lemon juice, crushed red pepper, and fresh herbs. Set aside until ready to serve.

To Grill the Shrimp

Place wooden skewers in water for at least 30 minutes before threading the shrimp on them to grill.
Grill the shrimp on medium-high heat for 3 to 4 minutes per side or until done.

Brush warm zesty butter sauce over shrimp and serve.

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