Ingredients:

  • 1 pound Large Prawns (Shrimp), raw, peeled, deveined, tail-on
  • 8-10 Wooden Skewers, pre-soaked
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons fresh Lemon Juice
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 4 tablespoons Unsalted Butter, melted
  • 1 teaspoon Lime Zest
  • 1/2 teaspoon Chili Flakes (Red Pepper Flakes)
  • 2 tablespoons Fresh Parsley, finely chopped

Instructions:

  1. Prep Shrimp and Skewers: Ensure wooden skewers have been soaking for at least 30 minutes. Pat the shrimp thoroughly dry with paper towels. Thread 4–5 shrimp onto each skewer, running the skewer through both the head and tail ends to secure them in a slight 'C' shape.
  2. Combine Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper until well combined.
  3. Marinate: Add the skewered shrimp to the marinade bowl, tossing gently until every prawn is coated. Cover the bowl and refrigerate for a minimum of 30 minutes, but no longer than 45 minutes.
  4. Preheat the Grill: Heat the grill to medium-high (400–450°F / 200–230°C). Clean and thoroughly oil the grates to prevent sticking.
  5. Prepare the Glaze: While the grill heats, melt the butter in a small saucepan. Stir in the lime zest, chili flakes, and half of the chopped parsley. Keep the glaze warm.
  6. Grill the Prawns: Place the skewered shrimp directly over the heat. Grill for 3–4 minutes per side.
  7. Baste and Finish: After the first flip (3–4 minutes), use a basting brush to generously coat the shrimp with the lemon-chili butter glaze. Cook for a further 2–3 minutes.
  8. Serve: Remove the skewers from the grill immediately. Drizzle with any remaining glaze and sprinkle with the rest of the fresh parsley before serving.