Ingredients:

  • 1/2 cup (115g) salted butter, melted and slightly cooled
  • 4 cloves (20g) garlic, grated or pressed
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1.5 lbs (680g) jumbo shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. In a medium bowl, whisk together the cooled melted butter, grated garlic, lemon juice, smoked paprika, salt, and pepper.
  2. Pat the shrimp completely dry with paper towels and toss them in the butter mixture until fully coated.
  3. Thread 4–5 shrimp onto each skewer, ensuring they are snug but not smashed. Lightly brush the skewers with olive oil.
  4. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  5. Place skewers on the grill and cook for 2–3 minutes per side until the shrimp turn opaque, pearly pink, and form a slight 'C' shape.
  6. Remove from heat immediately and transfer to a rimmed baking sheet.
  7. Drizzle the remaining garlic butter over the shrimp, garnish with chopped parsley, and serve with lemon wedges.