Method
- If using wooden skewers, soak them in a dish of water for at least 20 minutes before grilling; this keeps them from catching fire over direct heat.
- Pat the shrimp dry with paper towels and place them in a large bowl. Dry shrimp absorb marinade better and sear instead of steam.
- In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes, salt, and pepper.
- Pour the marinade over the shrimp and toss to coat evenly. Let sit at room temperature for 15 to 20 minutes; do not marinate longer than 30 minutes, since the lemon juice's acid will start to firm up and 'cook' the shrimp texture if left too long.
- Preheat a grill or grill pan to medium-high heat, about 400 to 450 F, and lightly oil the grates with a paper towel dipped in oil and held with tongs.
- Thread the shrimp onto the skewers, piping through both the thick and tail end of each shrimp so it lies flat and does not spin when you flip the skewer. Leave a little space between each shrimp so heat can reach all sides.
- Place the skewers on the grill and cook for 2 to 3 minutes on the first side, until the bottom half turns pink and opaque with light char marks.
- Flip the skewers and grill for another 2 to 3 minutes, until the shrimp are opaque all the way through, curled into a loose C shape, and reach an internal temperature of 145 F. A shrimp curled into a tight O shape is a sign of overcooking, so pull them as soon as they hit a loose C.
- Transfer the skewers to a platter, sprinkle with chopped parsley, and serve immediately with extra lemon wedges if you like.
Tips
Threading shrimp through two points keeps them flat on the grill so both sides get even contact and color.
Watch the shape of the shrimp as they cook: a loose C means perfectly done, a tight O means they have gone too far.
ImpRecipe
