Ingredients:

  • 1.5 lbs jumbo shrimp (16/20 count), peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. If using bamboo skewers, submerge them in water for 30 minutes. Pat the shrimp completely dry with paper towels to ensure a proper sear.
  2. In a small glass bowl, whisk together the olive oil, minced garlic, smoked paprika, lemon juice, lemon zest, parsley, red pepper flakes, salt, and pepper.
  3. Toss the shrimp in the marinade mixture until thoroughly coated. Let the shrimp marinate at room temperature for exactly 15 minutes.
  4. Thread 5-6 shrimp onto each skewer. Preheat the grill or a cast-iron grill pan to high heat (approximately 400°F/200°C).
  5. Place skewers on the grates and cook for 3 minutes per side. Remove when shrimp are opaque and form a 'C' shape.