Garlic Butter Grilled Shrimp Skewers

Ingredients

• 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tails on
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges for serving
• 8 bamboo or metal skewers

Instructions

1. If using bamboo skewers, soak 8 of them in water for at least 20 minutes to prevent burning on the grill.
2. In a large bowl, whisk together 4 tablespoons melted butter, 4 cloves minced garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
3. Add the peeled and deveined shrimp to the bowl and toss thoroughly to coat; let marinate at room temperature for 15 minutes, no longer, since the lemon juice will start to firm up the shrimp.
4. Preheat a grill or grill pan to medium-high heat, about 400 degrees F, and lightly oil the grates.
5. Thread the shrimp onto the skewers, piercing through both the thick and tail end of each shrimp so they lie flat and curl into a C shape, about 5 to 6 shrimp per skewer.
6. Place the skewers on the hot grill and cook for 2 to 3 minutes on the first side, until opaque and lightly charred at the edges.
7. Flip the skewers and grill for another 2 to 3 minutes, until the shrimp are fully opaque, firm, and reach an internal temperature of 145 degrees F; do not overcook or the shrimp will turn rubbery.
8. Transfer the skewers to a platter and immediately sprinkle with 2 tablespoons chopped parsley.
9. Serve hot with lemon wedges for squeezing over the top.

Nutrition

Calories	260
Protein	29 g
Fat	14 g
Carbs	3 g
Fiber	0 g
Sodium	700 mg

Estimated per serving