In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp paprika, 3 tsp kosher salt, 1 tsp black pepper and 1 tbs chopped parsley. Whisk until blended.

Marinate shrimp

Add shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp with acid). Bring shrimp to near room temperature (about 10 minutes) before grilling.

Grilling

Preheat a grill or grill pan to medium-high heat (around 400–450°F / 200–230°C). Oil the grates or brush the grill pan with a little olive oil to prevent sticking.

Thread shrimp onto metal skewers or soaked wooden skewers (3–4 shrimp per skewer) to make turning easier, or place directly on the grill.

Grill the shrimp 2–3 minutes per side until opaque and firm with light char marks. Total cook time will be about 4–6 minutes depending on shrimp size. Avoid overcooking.

Transfer grilled shrimp to a warm plate and let rest 1–2 minutes.

Cocktail Sauce

While shrimp marinates or grills, make the cocktail sauce: in a small bowl combine 3 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice and 1 tsp hot sauce (optional). Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust horseradish or lemon for brightness.

Chill the sauce briefly or leave at room temperature until ready to serve.

Sides & Plating

If serving mashed potatoes: reheat prepared mashed potatoes until hot and place 1 cup on the plate alongside shrimp.

If serving Caesar or house salad: toss salad with dressing and place one serving on the plate next to shrimp.

Arrange the grilled shrimp on the plate, place a small ramekin of cocktail sauce on the side, add lemon wedges and sprinkle extra chopped parsley over the shrimp for garnish.

Serve

Serve immediately while shrimp is hot with choice of side. Recommend squeezing lemon over shrimp and dipping into cocktail sauce.