Garlic Butter Grilled Shrimp

• •
  Shrimp(907g)
• •
  Garlic
• •
  Butter(120g)
• •
  Paprika, Ground(3g)
• •
  Cayenne Pepper, Ground(1g)
• •
  Garlic powder(3g)
• •
  ¼ teaspoon sea salt
• •
  Parsley, Fresh(30g)
• •
  Lemon

Instructions

1. 1Melt the salted butter in a small saucepan over medium heat, stirring occasionally, for 2–3 minutes until fully liquefied. Add the minced fresh garlic and cook for 1–2 minutes over medium heat until fragrant. Remove from heat and stir in the ground paprika, cayenne pepper, garlic powder, and chopped fresh parsley until well combined. Divide the garlic butter mixture evenly—reserve ¼ for finishing, and place the remainder in a large bowl.
2. 2Pat the raw shrimp dry with paper towels and add to the bowl with the garlic butter mixture, tossing until evenly coated on all sides.
3. 3Preheat a grill pan or skillet over medium-high heat for 2–3 minutes until very hot. Test readiness by flicking a drop of water onto the surface—it should sizzle immediately.
4. 4Thread the shrimp tightly onto 6 skewers, dividing evenly. Place the skewers on the hot grill pan and cook without moving them for 3–4 minutes over medium-high heat until the undersides are lightly charred and the shrimp begins to turn opaque.
5. 5Flip the skewers and continue cooking for 3–4 minutes more over medium-high heat until the shrimp is firm, opaque throughout, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. 6Arrange the cooked skewers on a serving platter and brush generously with the reserved garlic butter while the shrimp is still hot.
7. 7Divide the skewers evenly into 6 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating for up to 4 days.
8. 8Serve with fresh lemon wedges on the side for squeezing and garnish with additional parsley if desired.