Ingredients:

  • 4 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 4 cloves fresh garlic, minced
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1.5 lbs large shrimp, peeled and deveined
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, zest, paprika, oregano, salt, pepper, and red pepper flakes until emulsified.
  2. Pat the shrimp completely dry with paper towels to ensure a better sear, then toss them into the marinade bowl until fully coated.
  3. Let the shrimp marinate for 10 to 15 minutes. Do not exceed 30 minutes to avoid altering the texture with the acid.
  4. Slide 4 to 5 shrimp onto each skewer, leaving small gaps between them for heat circulation.
  5. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  6. Place skewers on the grill and cook undisturbed for 3 minutes until a mahogany char forms and they release easily.
  7. Flip the skewers and cook for another 2 to 3 minutes.
  8. Remove shrimp once they are opaque and form a tight 'C' shape. Transfer to a platter and garnish with chopped parsley and extra lemon juice.