Food and Recipes Recipes Grilled Royal Reds with Lemony Garlic Butter Be the first to rate & review! Found 60 miles offshore in deep, cool waters, royal reds are the kings of Gulf shrimp, prized for their lobster-sweet meat. Unlike most raw shrimp, which are gray, royal reds emerge from the sea a brilliant crimson color. Throughout the Florida Panhandle and along the Alabama coast, you'll find the oversize prawns at restaurants and fish shacks alike; when the boats are bringing them in, chefs and home cooks stock up on what they can get their hands on. At the state line–straddling Flora-Bama dive bar right on the beachfront, you can pick up a couple of pounds perfectly steamed to order, served simply with melted butter—the only condiment you need. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo Credit: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer Active Time: 15 mins Total Time: 20 mins Yield: 6 serves Ingredients 1 cup (8 oz.) unsalted butter, softened 1 1/2 tablespoons minced garlic 2 tablespoons lemon zest, plus 2 1/2 Tbsp. fresh juice (about 2 lemons) 1 tablespoon chopped fresh thyme 1 teaspoon black pepper 2 teaspoons kosher salt, divided 2 pounds fresh royal red shrimp 2 tablespoons extra-virgin olive oil Directions Preheat grill to medium (350°F to 400°F). Stir together butter, garlic, lemon zest and juice, thyme, pepper, and 1 teaspoon of the salt in a medium bowl until well combined. Toss together shrimp, oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered, just until shrimp are bright red and charred, 2 to 3 minutes on each side. Toss with lemony garlic butter, and serve immediately. Rate it Print