Shrimp Scampi Skewers

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  1 lbs Shrimp
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  3 Lemon(324g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly-ground black pepper
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  0.1 tsp Red pepper flakes
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  3 tbsp Butter
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  2 Garlic(6g)
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  0.3 cup Wine, White, Dry
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  0.3 cup Parsley, Fresh

Instructions

1. 1Pat the shrimp dry with paper towels, then thread them alternately with lemon slices onto skewers, leaving slight gaps between pieces for even cooking.
2. 2Sprinkle the shrimp and lemon evenly with red pepper flakes and season with the salt and black pepper on all sides.
3. 3Heat a skillet over medium-high heat until a drop of water sizzles on contact, about 2 minutes. Place the skewers on the pan and cook 3–4 minutes until the shrimp begin to turn pink on the first side.
4. 4Flip the skewers and cook 3–4 minutes over medium-high heat until the shrimp are fully opaque and firm to the touch, and the lemon slices show light char marks.
5. 5While the skewers cook, melt the butter in a small saucepan over medium heat, about 1–2 minutes. Add the minced garlic and cook 1–2 minutes until fragrant, then pour in the white wine and stir to combine. Remove from heat and stir in the fresh chopped parsley.
6. 6Transfer the cooked skewers to a serving platter and brush generously with the warm parsley butter sauce.
7. 7Divide the skewers evenly into 4 airtight containers while still warm, drizzle any remaining butter over each portion, and allow to cool before sealing for storage.
8. 8Refrigerate for up to 3 days; reheat gently over medium heat or in a 325°F oven for 4–5 minutes until warmed through before serving.