Shrimp scampi made super simple! This simple and flavorful shrimp scampi is made start to finish on the Pit Boss griddle for easy prep and easy cleanup. The shrimp are cooked up in minutes in a garlic and chili butter with an extra kick from Blackened Sriracha. Finish with fresh parsley, lemon and top over grilled bread or pasta for a dish you’ll be making on repeat.
2 tsp Blackened Sriracha Rub Seasoning
1/2 tsp Chili Pepper Flakes
To Taste, Lemon Wedges, for Serving
1 1/2 lbs Shrimp, Peeled & Deveined
1/2 cup Butter, cubed, divided
3 Garlic Cloves, Minced
1 Lemon, juice & zest
3 tbsp Parsley, chopped
Fire up your Pit Boss griddle and preheat to medium-high flame. If using a gas or charcoal grill, set it up for medium-high heat.
Add half of the butter to the griddle, then sauté the garlic, Blackened Sriracha, and chili flakes for 1 minute, until fragrant.
Add the shrimp, turning occasionally for 2 minutes, until opaque.
Add the remaining butter, parsley, lemon zest and juice. Toss the shrimp to coat in lemon butter, then remove from the griddle, and transfer to a serving bowl.
Serve immediately, with fresh lemon wedges, and toasted baguette. Serve over linguine, spaghetti or zucchini noodles, if desired.