Directions
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
Pat the shrimp completely dry with paper towels.
Preheat your grill to medium-high heat, approximately 350-400°F / 175-200°C (400°F).
In a small saucepan, melt the butter over low heat.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
Remove from heat and set aside.
Thread 4-5 shrimp onto each skewer. Pierce each shrimp near the head and the tail to create a secure 'C' shape.
Lightly season both sides of the skewered shrimp with salt and pepper.
Place the skewers on the hot grill and cook for 2-3 minutes per side.
During the last minute of cooking, generously baste both sides of the shrimp with the garlic butter mixture.
The shrimp are done when they are pink, opaque, and slightly charred.
Remove from the grill, sprinkle with fresh parsley, and serve immediately with any remaining garlic butter for dipping.
Don't add the garlic butter too early. Basting during the last minute of cooking prevents the garlic from burning and becoming bitter on the hot grill.
