Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with olive oil, salt, pepper, and smoked paprika until evenly coated. If using skewers, thread 4-5 shrimp per stick.
  2. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the fresh parsley, thyme, and lemon juice; set aside.
  3. Preheat your grill to medium-high (approx. 400°F/200°C). Place shrimp on the grates and cook for 2–3 minutes per side until they turn opaque pinkish-orange and curl into a loose 'C' shape.
  4. Immediately after removing the shrimp from the grill, transfer them to a platter and pour the warm GarlicHerb Butter over them, tossing gently to coat.