Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, microplaned or pressed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a bowl, toss shrimp with olive oil, salt, and pepper. Thread 4-5 shrimp onto each skewer, leaving a tiny gap between each to allow heat to circulate.
  2. Preheat your grill to medium-high (approx. 400°F / 200°C). Place skewers on the grate and sear for 2-3 minutes per side until the shrimp turn opaque and develop mahogany-colored grill marks.
  3. While the shrimp grill, whisk together the melted butter, garlic, lemon juice, and zest in a small bowl.
  4. Immediately after removing the shrimp from the grill, transfer them to a rimmed sheet pan and brush them generously with the garlic butter glaze. Toss with fresh parsley and serve instantly.