Total Time: 35 minutes
Ingredients
• Shrimp: 16 oz (approx. 454 g) large shrimp, thawed
• Butter: 0.5 cup (4 oz / 113 g) butter
• Garlic: 1.25 tbsp minced garlic (approx. 3-4 cloves)
• Parsley: 1 tsp fresh parsley, finely minced
• Seasoning: Salt and freshly ground black pepper, to taste
• Equipment: Bamboo skewers
Directions
1. Prepare Skewers: If using bamboo skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
2. Prepare Shrimp: Peel and devein the shrimp. You may leave the tails on for presentation. Pat the shrimp dry with a paper towel.
3. Preheat Grill: Preheat your grill to medium heat, approximately 360∘F (182∘C).
4. Make Garlic Butter: In a small saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the minced garlic. Season with salt and pepper to your taste.
5. Assemble Skewers: Thread the prepared shrimp onto the soaked bamboo skewers.
6. Grill (First Side): Place the shrimp skewers on the preheated grill. Cook for 2 minutes.
7. Flip and Baste: Flip the skewers over. Using a brush, spread the garlic butter mixture on the cooked side (which is now facing up).
8. Grill (Second Side): Cook for another 2 minutes.
9. Final Baste: Flip the skewers one more time. Baste the second side with the garlic butter mixture. Cook for an additional 30-60 seconds, or until the shrimp are pink, opaque, and cooked through.
10. Serve: Remove the skewers from the grill. Garnish with the fresh minced parsley and serve immediately.
