Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 4 tbsp salted butter, melted
  • 3 cloves garlic, microplaned
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper mahogany char.
  2. In a bowl, toss the shrimp with olive oil, salt, and pepper.
  3. Thread the shrimp onto skewers, leaving a small gap between each piece.
  4. Whisk together the melted butter, microplaned garlic, lemon juice, lemon zest, and chopped parsley in a small bowl; set aside to cool slightly.
  5. Preheat the grill to medium-high (approximately 400°F / 200°C).
  6. Place skewers on the grill and cook undisturbed for 2 minutes.
  7. Flip the skewers once a light golden-brown crust has formed.
  8. Generously brush the Garlic Butter Glaze over the shrimp while the second side cooks, then grill for one final minute.