Ingredients:

  • 1 pound (450 g) Shrimp (21/25 count), Raw, peeled, deveined, tail-on or off
  • 1 Tbsp (15 ml) Olive Oil
  • 1/2 cup (115 g) Unsalted Butter, melted
  • 4 large cloves (~20 g) Fresh Garlic, finely minced or pressed
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1/4 tsp (1.25 ml) Cayenne Pepper
  • 3/4 tsp (4 g) Coarse Sea Salt
  • 1/2 tsp (2.5 ml) Black Pepper
  • Fresh parsley or chives (for garnish, optional)

Instructions:

  1. Prepare Skewers and Shrimp: If using bamboo skewers, soak them in water for 30 minutes. Thoroughly pat the cleaned shrimp dry with paper towels (this helps achieve a better sear).
  2. Combine the Butter Sauce: Melt the unsalted butter gently. Stir in the minced garlic, lemon juice, Worcestershire sauce, smoked paprika, oregano, cayenne, salt, and pepper.
  3. Divide the Sauce: Pour half (approximately 1/4 cup or 60 ml) of the garlic butter mixture into a small, separate bowl. This reserved portion is your clean basting sauce and must not touch the raw shrimp.
  4. Marinate: Place the shrimp in a bowl and pour the remaining half of the garlic butter mixture over the top. Toss gently to coat. Cover and refrigerate for 30 minutes. (Do not marinate longer than 45 minutes.)
  5. Skewer the Shrimp: Thread 4–5 shrimp onto each skewer. For stability, use two parallel skewers per line of shrimp—this prevents them from spinning when you turn them on the grill.
  6. Preheat the Grill: Preheat your grill (gas or charcoal) to a high heat setting (about 450°F / 230°C). Clean the grates thoroughly with a wire brush and lightly oil them with olive oil.
  7. Grill Placement: Lay the shrimp skewers directly over the high heat. Cook for approximately 2–3 minutes per side.
  8. Baste and Flip: After the first flip (2–3 minutes), brush the grilled side generously with the reserved, clean basting butter (Step 3).
  9. Finish Cooking: Flip the shrimp again and baste the second side. Continue cooking until the shrimp are bright pink, curled into a gentle 'C' shape, and opaque in the centre. (Total cook time should not exceed 8 minutes.)
  10. Serve: Immediately remove the skewers from the grill and transfer them to a platter. Drizzle any remaining clean basting butter over the top and garnish with fresh parsley or chives.