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Prep Time 15 minutes
Cook Time 6 minutes
Marinating time 30 minutes
Total Time 51 minutes
Servings 4

Ingredients
  

  • 1½ lbs large shrimp 21-25 count, peeled/deveined, tails on
  • 4 tbsp butter melted
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 2 tbsp fresh parsley chopped
  • Lemon wedges for serving

Instructions
 

  • Pat shrimp completely dry with paper towels
  • If using wooden skewers, soak in water 30 minutes
  • Whisk melted butter, olive oil, garlic, and lemon juice in large bowl
  • Add paprika, garlic powder, onion powder, oregano, black pepper, cayenne, and salt to marinade
  • Add shrimp to marinade, toss to coat completely
  • Cover and refrigerate 30 minutes (max 1 hour)
  • Preheat grill to high heat (450-500°F), clean and oil grates well
  • Thread shrimp onto skewers, piercing through tail and head so they lie flat
  • Reserve leftover marinade for basting
  • Place skewers on hot grill, cook 2-3 minutes without moving
  • Brush with reserved marinade, flip, cook another 2-3 minutes
  • Shrimp done when pink, opaque, and slightly charred (total 4-6 minutes)
  • Remove from grill, let rest 1 minute
  • Brush with any remaining marinade, sprinkle with parsley
  • Serve with lemon wedges

Notes

  • Pat the shrimp completely dry for proper searing
  • High heat essential—450-500°F minimum
  • Don't overcook—4-6 minutes total
  • Oil grates well to prevent sticking
  • Don't marinate longer than 1 hour
  • Leave tails on for presentation
  • Store cooked shrimp 3 days refrigerated
  • Best enjoyed fresh off grill
  • Works in a grill pan or under a broiler
  • Use the same-size shrimp for even cooking