Instructions

1. 1

   Make the marinade. In a large bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, smoked paprika, salt, pepper, and red pepper flakes. Add the shrimp and toss until every piece is evenly coated. Let it sit for 10–15 minutes at room temperature while you preheat the grill. Avoid marinating longer than 30 minutes — the acid in the lemon juice will start to break down the texture of the shrimp and make them mushy.

2. 2

   Preheat the grill. Heat your grill to medium-high, around 400°F. Clean and oil the grates well. Shrimp stick easily to dry grates, so a paper towel dipped in oil and held with tongs works great for this.

3. 3

   Thread the skewers. Slide the shrimp onto skewers, piercing each one through both the tail end and the thicker top so they lay flat and cook evenly. Leave a small gap between each shrimp — crowding them leads to steaming instead of charring. You should get about 5–6 shrimp per skewer.

4. 4

   Grill the shrimp. Place skewers directly on the grates. Cook for 2–3 minutes per side, flipping once. The shrimp are done when they're pink and opaque all the way through with light char marks on the outside. Pull them the moment they curl into a loose C shape — a tight O shape means they're overcooked.

5. 5

   Finish and serve. Transfer skewers to a platter and squeeze a little extra fresh lemon juice over the top. Serve immediately while the butter is still glossy.

Used in this recipe: Flat Metal Skewers · Silicone-Tip Tongs · Citrus Juice Press (Amazon, affiliate links)