Ingredients:

  • 1.5 lbs jumbo Gulf shrimp, peeled and deveined, tail-on
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced into a paste
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1 lemon, sliced into wedges

Instructions:

  1. Whisk together the olive oil, lemon juice, garlic paste, smoked paprika, salt, pepper, and cayenne in a bowl.
  2. Pat the jumbo grilled shrimp completely dry with paper towels. Note: Wet shrimp steam instead of searing
  3. Toss the shrimp in the marinade and let them sit at room temperature for 30 minutes. Do not let them go past 45 minutes.
  4. Preheat your grill to 400°F (200°C).
  5. Thread the shrimp onto your soaked bamboo skewers.
  6. Place skewers on the hot grate.
  7. Grill for 2 to 3 minutes per side until they are opaque and have a deep mahogany char.
  8. Remove from the grill once the shrimp curl into a C shape.
  9. Brush the melted butter and chopped parsley over the hot shrimp immediately.
  10. Serve with fresh lemon wedges on the side.