Grilled Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation if desired.

Make marinade

In a small bowl combine 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1 minced garlic clove, 1 tsp Calabrian chili paste, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir to emulsify.

Marinate

Place the 6 shrimp in a shallow dish or zip-top bag. Pour the marinade over the shrimp and toss gently to coat each piece. Marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid texture change).

Preheat grill or pan

While shrimp marinate, preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / cast-iron pan over medium-high heat until hot and just smoking. If using skewers, thread shrimp onto skewers now (one or two shrimp per skewer) to make turning easier.

Oil the grill grates lightly or brush the hot pan with a little oil. Place shrimp on the grill or in the pan in a single layer so they sizzle and sear rather than steam.

Cook the shrimp 1.5–2 minutes per side (total 3–4 minutes), flipping once, until the exterior is pink with light char marks and the flesh is opaque. Do not overcook; shrimp should be just firm to the touch.

Transfer the cooked shrimp to a warm plate and tent loosely with foil while you make the finishing butter sauce.

In a small skillet over low heat melt 2 tbsp unsalted butter. Add 1 finely minced garlic clove and cook gently 30–45 seconds until fragrant but not browned.

Stir in 1/2 tsp Calabrian chili oil (or a small drizzle from the chili jar) and 1/2 tbsp fresh lemon juice. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir to combine and warm through for 15–30 seconds.

Remove from heat and stir in 1 tbsp chopped fresh parsley.

Brush or spoon the warm butter-chili sauce over the grilled shrimp so each piece gets a glossy coating.

Arrange shrimp on a serving plate with lemon wedges and toasted bread or grilled lemon halves if using. Serve immediately while hot.

Optional: sprinkle a little extra lemon zest and a few flakes of sea salt, and offer additional Calabrian chili paste or oil at the table for heat preference.