Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 4 cloves (20g) garlic, minced finely
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a small bowl, combine the melted butter, minced garlic, lemon juice, zest, salt, and pepper. Stir until the mixture is a cohesive, golden emulsion and set aside to cool slightly.
  2. Pat the shrimp completely dry with paper towels. Toss the shrimp in a bowl with olive oil, then pour over half of the prepared garlic butter mixture. Thread onto skewers if desired.
  3. Preheat the grill to medium-high heat (approximately 400°F/200°C). Place shrimp on the grates and grill for 2-3 minutes per side until they turn opaque pink and curl into a 'C' shape.
  4. Transfer the grilled shrimp to a platter and immediately drizzle with the remaining half of the fresh garlic butter. Garnish with chopped parsley.