Ingredients:

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper until the color is uniform.
  2. In a large mixing bowl, combine the melted butter and lemon juice.
  3. Add the shrimp to the bowl and toss until every piece is glistening.
  4. Sprinkle the seasoning over the shrimp and toss again until the shrimp are heavily coated in a thick, red paste.
  5. Preheat your grill to high heat (approximately 400°F to 450°F / 200°C to 230°C) and lightly oil the grill grates to prevent sticking.
  6. Optional: Thread 3-4 shrimp onto each soaked bamboo skewer for easier handling.
  7. Place the shrimp or skewers directly over the hottest part of the grill and grill undisturbed for 2 minutes until the spices darken.
  8. Flip the shrimp and grill for another 2-3 minutes. Remove from heat the moment the shrimp turn opaque and form a 'C' shape.