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Place the butter, soy, lime juice, ginger, garlic, and sugar in a small saucepan and whisk to combine. Let it come to a simmer over medium-low heat, stirring occasionally, then take it off the heat, stir in the scallions, and let cool on the counter to room temp.
Place the shrimp and marinade in a bag or bowl covered in plastic wrap and marinate for at least an hour in the fridge. Try to let them marinade for around 3-5 hours but no longer.
Take the shrimp out of the marinade and place them on skewers. If using wooden skewers, let these soak for 30 minutes in water.
Place the remaining marinade back in the small saucepan and bring it to a simmer, simmer for 1 minute and take it off the heat.
Preheat the grill to high heat and oil the grates. Place the shrimp skewers on the grill and get a nice char on all sides. Do not overcook or shrimp will become rubbery. This will only take about 3-4 minutes per side, depending on how big the shrimp are. Baste the shrimp with the marinade every few minutes.
Serve with a garnish of more sliced scallions. Keep any remaining marinade on the side for dipping.