Ingredients:

  • 2 lbs jumbo shrimp (16-20 count), peeled and deveined, tail-on
  • 1 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 cup unsalted butter, melted
  • 6 cloves fresh garlic, minced into a paste
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. In a large glass bowl, toss the cleaned shrimp with 1 tsp kosher salt and 1/2 tsp sugar. Let them sit at room temperature for 10-15 minutes to dry brine.
  2. In a separate small bowl, whisk together the melted butter, minced garlic, lemon juice, smoked paprika, red pepper flakes, and chopped parsley until the mixture is creamy and emulsified.
  3. Thread 4 to 5 shrimp onto each skewer, piercing through the thickest part of the body and the tail to form a secure 'C' shape, leaving a tiny gap between each shrimp.
  4. Preheat your grill to high heat. Generously brush both sides of the shrimp skewers with the garlic butter glaze.
  5. Place skewers on the hot grill grates. Grill for approximately 3 minutes per side, or until the shrimp are opaque and develop a mahogany-colored sear.