Shrimp Griller Recipe

Prep garlic and herbs

Mince 3 cloves garlic and finely chop 2 tablespoons fresh parsley (or cilantro).

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon Dijon mustard until smooth.

Add smoked paprika (1 tsp), ground cumin (1/2 tsp), red pepper flakes (1/4 tsp), 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to the bowl and whisk to combine.

Stir in the minced garlic and chopped parsley. Reserve about 2 tablespoons of the marinade/sauce for basting and serving; transfer the rest into a shallow dish or resealable bag for marinating the shrimp.

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. If using metal skewers, no soaking is necessary.

Pat 1 lb peeled and deveined large shrimp dry with paper towels. This helps the marinade adhere and promotes good searing.

Place the shrimp into the shallow dish or bag with the marinade, toss or shake gently to coat evenly. Marinate in the refrigerator for 15–30 minutes (no more than 45 minutes to avoid texture breakdown).

Preheat grill to medium-high (about 400–425°F / 200–220°C). Clean and oil the grill grates to prevent sticking.

Thread shrimp onto skewers: slide each shrimp onto a skewer through the thick part near the head end and again near the tail so they lie flat. Leave a little space between shrimp to allow heat circulation. Use 4–6 shrimp per skewer depending on size.

Just before grilling, brush both sides of the shrimp lightly with the reserved 2 tablespoons of marinade.

Place skewers on the hot grill. Cook for 1.5–2 minutes per side, flipping once, until shrimp turn pink and opaque and register 120–125°F (49–52°C). Total cook time should be about 3–4 minutes; avoid overcooking.

When shrimp are nearly done on the second side, place 2 tablespoons unsalted butter in a small heatproof bowl or on a foil packet on the grill to melt. Spoon the melted butter over the shrimp once or twice to glaze and add richness.

Remove skewers from grill and transfer to a serving platter. Squeeze fresh lemon wedges over the shrimp and sprinkle with 2 tablespoons chopped cilantro or parsley.

Serve immediately with extra reserved marinade warmed (optional) or as a dipping sauce and additional lemon wedges.