In this recipe, you poach lemon garlic shrimp in mesquite smoked butter sauce, then ladle it over grilled baguettes creating an exquisite smoked shrimp scampi bruschetta. It is so delicious and satisfying it can be served for dinner or as a show-piece appetizer. 

This recipe was originally published on GrillingGrandma.com

SERVINGS: 8

PREP TIME: 10 minutes

COOK TIME: 30 minutes

Ingredients

• 1 pound Extra Large Shrimp (16-20 count), tail-on, deveined, thawed
• 12-15 slices from a baguette
• 1/4 cup garlic olive oil or olive oil
• 1 cup unsalted butter, cut into slices
• 8-10 garlic cloves, chopped
• 2 large scallions, chopped
• 1 -2 teaspoons fish sauce or soy sauce
• 2 teaspoons smoked paprika
• 1 1/2 cup chopped tomatoes
• 3 medium tomatillos chopped
• 1/4 cup chopped parsley, divided
• 1 lemon, zest and juiced, divided
• Salt, pepper, or seasoning of choice

Instructions

Prepare the shrimp and sauce ingredients.

1.     Thaw the shrimp in a colander over the sink.

2.     If the shrimp has not been deveined, do so. 

3.     If the shrimp has a shell intact, remove it. It is okay to remove the tail, if desired.

4.     Have the butter sliced and tomatoes and aromatics chopped before starting this recipe to prevent overcooking the shrimp. 

Prepare the baguette. 

1.     Use a bread knife to cut the baguette diagonally in 1/4-inch to 1/2-inch thick slices. 

2.     Brush both sides of the bread with olive oil. 

3.     Toast the baguette over low direct heat at any time before the shrimp has finished poaching. 

Prepare the gas grill.

1.     Fill a smoker box with 2 cups Western BBQ Premium Mesquite Smoking Chips.

2.     Place the smoker box over direct medium high heat until the smoke drifts.

3.     Transfer the smoker box to indirect heat to slow down the smoke release. 

Smoke the butter sauce.

1.     Place the butter, garlic, and scallions into a cold cast iron skillet and place over indirect low heat.

2.     Close the grill’s lid and smoke for about 8 minutes, or until the butter melts.

3.     Add the fish sauce, smoked paprika, tomatoes, tomatillos, half of the parsley, and lemon zest, and stir to combine.

Poach the shrimp.

1.     Add the shrimp, and poach the shrimp for about 20-30 minutes. The time depends on how low you can keep the garlic butter poaching sauce. The ideal temperature of the butter poaching sauce is 170°F. 

2.     Add lemon juice to taste, and stir in extra fresh herbs, scallions, and seasoning to desired taste.

3.     The shrimp is done when there is no longer a grey tint, and it is beautifully opaque in color.

4.     The ideal internal temperature for shrimp to be eaten at is 120°F or up to 145°F.

Serve Shrimp Scampi Bruschetta: 

1.     With a slotted spoon left the poached shrimp and tomatoes mixture and place over the grilled bread.

2.     Ladle as much of the smoked butter sauce as you want over the shrimp.

3.     Garnish with herbs.