Grilled Shrimp with Spicy Garlic Lemon Butter

Ingredients:

  • 2 pounds large shrimp or prawns, peeled and deveined, tails on
  • 1/4 cup olive oil
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lemons, juiced
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Equipment Required:

  • Grill
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Skewers (wooden or metal)
  • Tongs
  • Basting brush
  • Large mixing bowl
  • Small mixing bowl

Directions:

  • Marinate the Shrimp:

In a large bowl, combine the shrimp with olive oil, smoked paprika, cayenne pepper, cumin, salt, and black pepper. Toss to coat evenly. Set aside.

 

  • Prepare the Spicy Garlic Lemon Butter:

In a small bowl, mix together the melted butter, minced garlic, lemon juice, and parsley. Set aside.

 

  • Prepare the Grill:

Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.

 

  • Grill the Shrimp:

Thread the shrimp onto skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning).

Place the shrimp skewers on the grill over direct heat.

Grill for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred.

 

  • Baste with Spicy Garlic Lemon Butter:

While the shrimp are grilling, brush them generously with the spicy garlic lemon butter.

Continue to baste occasionally to infuse the shrimp with flavor.

 

  • Serve:

Remove the shrimp from the grill and transfer to a serving platter.

Serve hot with lemon wedges on the side for squeezing over the shrimp.