Garlic Butter Grilled Shrimp Skewers

Method

1. If using wooden skewers, soak them in water for at least 30 minutes so they do not catch fire on the grill.
2. In a large bowl, whisk together the melted butter, olive oil, garlic, lemon juice, smoked paprika, salt, pepper, and red pepper flakes if using.
3. Add the shrimp to the bowl and toss to coat evenly; let marinate at room temperature for 10 to 15 minutes, no longer, since the acid can start to toughen the shrimp.
4. Thread the shrimp onto the skewers, piercing through both the thick and thin end of each shrimp so they lie flat and curl into a tight C shape, about 5 to 6 shrimp per skewer.
5. Preheat your grill to medium-high heat, about 400F to 450F, and clean and oil the grates.
6. Place the skewers directly on the grill and cook for 2 to 3 minutes on the first side, until the shrimp turn pink and opaque on the bottom half.
7. Flip the skewers and cook another 2 to 3 minutes on the second side, until the shrimp are fully opaque, firm, and curled into a tight C shape.
8. Check a large shrimp with an instant-read thermometer; it should read 145F, or simply confirm the flesh is opaque white throughout with no gray translucent spots.
9. Remove immediately from the grill, since shrimp go from perfectly cooked to rubbery very quickly.
10. Sprinkle with fresh parsley and serve hot, straight off the skewers.