Ingredients:

  • 1.5 lbs Jumbo Shrimp (16-20 count), peeled and deveined, tail-on
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 3 tbsp Grass-fed Salted Butter, softened
  • 4 cloves Fresh Garlic, grated
  • 1 tbsp Fresh Parsley, finely minced
  • 1 tsp Lemon Zest
  • 0.5 tsp Red Pepper Flakes

Instructions:

  1. Dry the protein. Pat the 1.5 lbs Jumbo Shrimp with paper towels until completely moisture free.
  2. Season the base. Toss shrimp in a bowl with 1 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
  3. Thread the skewers. Pierce each shrimp twice (through the tail and near the head) to secure them.
  4. Create the glaze. Mix 3 tbsp softened butter, 4 cloves grated garlic, 1 tbsp parsley, 1 tsp lemon zest, and 0.5 tsp red pepper flakes in a small bowl.
  5. Preheat the grill. Set your gas grill to medium high (about 400°F) and let it get hot for at least 10 minutes.
  6. Sear side one. Place skewers on the grates. Cook 2-3 minutes until the bottoms are bright pink and slightly charred.
  7. Flip and glaze. Turn the skewers over and immediately brush the cooked side generously with half of the garlic butter mixture.
  8. Finish the sear. Cook for another 2 minutes until the shrimp are opaque and firm to the touch.
  9. Final touch. Remove from heat and brush with the remaining garlic butter while they are still steaming hot.
  10. Rest and serve. Let them sit for 2 minutes to allow the juices to redistribute before sliding them off the skewers.