Ingredients:

  • 1.5 lbs Large Shrimp (16/20 count), peeled and deveined, tail-on
  • 4 tbsp Unsalted Butter, melted
  • 2 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, grated into a fine paste
  • 1 tsp Smoked Paprika
  • 0.5 tsp Red Pepper Flakes
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Parsley, finely minced
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Remove shrimp from refrigerator and pat completely dry with double layers of paper towels to ensure a proper sear.
  2. In a small mixing bowl, whisk together melted butter, olive oil, garlic paste, smoked paprika, red pepper flakes, sea salt, and black pepper.
  3. Whisk in the fresh lemon juice and lemon zest immediately before threading the shrimp to prevent premature protein denaturation.
  4. Thread the shrimp onto skewers, piercing through both the head-end and tail-end. Use a double-skewer method (two parallel skewers) to prevent spinning.
  5. Preheat the grill to medium-high heat (approx. 400°F / 200°C) and brush the grates lightly with oil.
  6. Grill the skewers for 2-3 minutes per side until the shrimp are opaque and show a slight char. Brush with remaining garlic butter during the final minute.
  7. Remove from heat and garnish with finely minced fresh parsley before serving.