Grilled Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation; ensure shrimp are fully thawed if previously frozen.

Make marinade

In a medium bowl combine 2 tbs unsalted butter (softened or melted), 1 tbs olive oil, 1 tbs fresh lemon juice, 0.5 tsp lemon zest, minced garlic, 1 tsp Calabrian chili paste, 0.5 tsp honey (optional), 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk until well combined.

Marinate

Add shrimp to the bowl and toss gently to coat all pieces. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes to avoid texture changes from acid.

Preheat grill

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

Skewer (optional)

If using wooden skewers, soak them in water for 30 minutes before grilling. Thread shrimp onto skewers through the thickest part so they lie flat (3 shrimp per skewer).

Grill shrimp

Place shrimp directly on the hot grill or on skewers. Cook 2–3 minutes per side, until shrimp are opaque and firm with a slight char. Flip once. Total cook time should be 4–6 minutes depending on size. Baste once with reserved marinade or a little of the melted butter during the second minute of cooking for extra gloss (do not baste with raw marinade that has been in contact with raw shrimp).

Finish with butter and lemon

Remove shrimp from grill and immediately brush with 1 tbs melted unsalted butter and squeeze lemon wedges over the top.

Garnish and season

Sprinkle chopped parsley and a light pinch of flaky sea salt if desired. Let rest 1 minute before serving.

Serve 3 shrimp per person (6 pieces total) with extra lemon wedges and a small bowl of Calabrian chili oil or butter on the side if desired.