Ingredients
- Shrimp, peeled and deveined: 1 pound
- Garlic, minced: 4 cloves
- Butter, unsalted: 1/2 cup
- Fresh parsley, chopped: 2 tablespoons
- Lemon juice: 1 tablespoon
- Red pepper flakes: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant, being careful not to burn the garlic. Remove from heat and stir in the parsley and lemon juice.
- Step 2: Thread the shrimp onto skewers, about 4-5 shrimp per skewer.
- Step 3: Brush the shrimp skewers generously with the garlic butter mixture, reserving some for basting. Season with salt and pepper.
- Step 4: Preheat grill to medium-high heat. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, basting with the remaining garlic butter mixture, until the shrimp are pink and opaque.
- Step 5: Remove the shrimp skewers from the grill and serve immediately.
Notes
- Store leftover cooked shrimp skewers in an airtight container in the refrigerator for up to 2 days.
- Reheat the shrimp gently in a skillet over low heat with a splash of water or broth to prevent drying out.
- Serve these skewers over rice or pasta for a complete and flavorful meal.
- For an extra burst of flavor, marinate the shrimp in the garlic butter for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American