Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 lb (450g) jumbo shrimp, peeled and deveined (tail-on)
  • 12 (4-inch) bamboo skewers
  • 1 lemon, cut into wedges for garnish

Instructions:

  1. In a large mixing bowl, whisk together the melted butter, minced garlic, lemon juice, zest, smoked paprika, salt, and pepper until the mixture is a uniform, bright orange hue.
  2. Pat the shrimp completely dry with paper towels to ensure a mahogany sear.
  3. Toss the shrimp in the marinade until every inch is coated.
  4. Cover and refrigerate for at least 2 hours to infuse flavors.
  5. For Oven Baked: Preheat oven to 400°F (200°C). Line a sheet pan with parchment, place shrimp on the pan, and bake for 6-8 minutes until opaque and pink.
  6. For Sautéed: Heat a skillet over medium-high heat. Sear shrimp for 2 minutes per side until opaque and pink.
  7. Thread the cooked shrimp onto bamboo skewers and serve with lemon wedges.