Grilled Shrimp Skewers with Garlic Butter

Ingredients

• •1.5 lbs large (16/20 count) shrimp, peeled and deveined, tails on
• •2 tbsp olive oil
• •1 tsp kosher salt
• •1/2 tsp freshly ground black pepper
• •1/2 tsp smoked paprika
• •1/4 tsp red pepper flakes (optional)
• •— For the garlic butter baste —
• •6 tbsp unsalted butter
• •5 cloves garlic, finely minced
• •1 tbsp fresh lemon juice, plus wedges for serving
• •2 tbsp finely chopped fresh parsley
• •Pinch of salt
• •— Equipment —
• •6–8 skewers (soak wooden skewers in water for 30 minutes; metal skewers need no prep)

Instructions

1. 1

   If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.

2. 2

   Pat the shrimp very dry with paper towels — dry shrimp char, wet shrimp steam. In a bowl, toss with olive oil, salt, pepper, smoked paprika, and red pepper flakes.

3. 3

   Thread 5–6 shrimp per skewer, piercing through both the tail end and the thick end so each shrimp lies in a flat 'C' shape. Leave a little space between shrimp so they cook evenly — do not overcrowd.

4. 4

   Make the garlic butter: melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring, for 60–90 seconds until fragrant but not browned. Remove from heat and stir in lemon juice, parsley, and a pinch of salt.

5. 5

   Heat a gas or charcoal grill to medium-high, about 400–450°F (200–230°C). Oil the grates well.

6. 6

   Grill the skewers 2–3 minutes per side, brushing generously with the garlic butter after each flip. The shrimp are done when opaque throughout with visible char marks and an internal temperature of 145°F (63°C).

7. 7

   Transfer to a platter, brush with any remaining garlic butter, and serve immediately with lemon wedges.