Shrimp with Lemon-Garlic Butter
Olive Oil or vegetable oil for coating
1 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tsp lemon pepper OR freshly ground black pepper
2 Tsp salt
24 large shrimp, about 1 lb weight, peeled and deveined
Lemon Garlic Butter:
1/2 cup salted butter
Finely grated zest of 1 lemon
Juice of 1 lemon
4 cloves of garlic, minced
1/4 Tsp cayenne pepper or more to taste
16 wooden skewers, soaked for 30 minutes OR metal skewers
Prepare charcoal or gas grill for grilling over high heat
Mix together the paprika, garlic powder, lemon pepper and salt in a small bowl.
Coat shrimp with oil and sprinkle generously with spice rub.
Curl up 1 shrimp, tucking the tail end inside, and thread onlto 2 parallel skewers. Repeat with the remaining shrimp, threading 3 shrimp onto each pair of skewers.
Melt the butter in small saucepan over low heat, then stir in the lemon zest, juice, garlice and cayenne. Pour half of it into a bowl for basting and keep the rest warm.
Grill the shrimp directly over high heat, turning once and basting once or twice with the Lemon-Garlic butter, until evenly pink and opaque throughout, usually 3-4 minutes per side. Do not overcook.
Transfer skewers to platter. Pour remaining Lemon-Garlic Butter over the shrimp and serve immediately.