Pat shrimp dry with paper towels. If frozen, fully thaw in refrigerator and drain. Trim any remaining shell or vein if necessary, leaving tails on for presentation and easier handling.

Make BBQ Marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs melted butter, minced garlic, smoked paprika, ground cumin, chili powder, brown sugar, apple cider vinegar, soy sauce, lemon juice, hot sauce and honey until smooth. Season marinade with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add a pinch more salt, sugar or hot sauce to balance sweet, salty and tangy notes.

Marinate Shrimp

Place shrimp in a shallow dish or resealable bag and pour half of the marinade over them (reserve the other half for basting/finishing). Toss to coat thoroughly and let sit 15–20 minutes at room temperature (or up to 30 minutes in the fridge). Do not over-marinate more than 30 minutes to avoid texture breakdown.

Preheat Grill or Pan

Prepare a medium-high grill (about 400°F / 200°C) or heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Oil the grill grates lightly or add 1 tbs oil to the pan to prevent sticking.

Cook Shrimp

Thread shrimp onto skewers (if using) to make flipping easier, or leave loose for a skillet. Arrange shrimp in a single layer on the hot grill or pan. Cook 1.5–2 minutes per side until opaque and pink with slight char — total 3–4 minutes depending on size. During the last minute of cooking, brush with reserved marinade to glaze. Avoid overcooking; shrimp should be firm and slightly springy.

Finish

Remove shrimp from heat and immediately toss with remaining 1 tbs melted butter and chopped parsley for gloss and freshness. Squeeze lemon juice or serve with lemon wedges for guests to add.

Serve

Serve hot as an appetizer or over rice, grits or a salad. Provide extra reserved sauce on the side for dipping. Garnish with additional chopped parsley and lemon wedges.