Ingredients:

  • 1 lb large shrimp (21-25 count), peeled and deveined, tails on
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter, cubed and kept cold
  • 4 cloves garlic, grated into a paste
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh Italian parsley, finely minced
  • 0.25 tsp red pepper flakes

Instructions:

  1. Pat the shrimp with paper towels until completely dry. In a mixing bowl, toss the shrimp with olive oil, kosher salt, and smoked paprika. Thread one shrimp onto each soaked wooden skewer, piercing through the thickest part and the tail.
  2. Heat a large heavy-bottomed skillet over medium-high heat. Working in batches, sear the skewers for 90 seconds per side until the shrimp are opaque and pearly pink with a mahogany crust. Transfer cooked skewers to a warm serving platter.
  3. Reduce heat to medium. Add a small splash of oil and the garlic paste, sautéing for 30 seconds until fragrant but not browned. Pour in lemon juice, then whisk in the cold butter one cube at a time to create a thick, glossy emulsion. Stir in parsley, lemon zest, and red pepper flakes, then drizzle immediately over the skewers.