Grilled Shrimp with Garlic Parmesan Sauce

How to Make Grilled Shrimp with Garlic Parmesan Sauce

1. 1

   Step 1: Soak skewers & make garlic‑Parmesan butter

   Place wooden skewers in cold water to soak for at least 30 minutes to prevent burning. Meanwhile, melt the butter in a small saucepan over low heat, add the minced garlic and cook gently 30–60 seconds until fragrant but not browned. Remove from the heat and stir in the grated Parmesan until smooth. Reserve about 3 tablespoons of this garlic‑Parmesan butter for finishing the shrimp and set aside.

   For this step

   • 8 countWooden skewers
   • 1/3 cupGrated Parmesan cheese
   • 4 clovesGarlic, minced
   
2. 2

   Step 2: Make the lemon‑smoked paprika marinade

   In a bowl whisk together the olive oil, fresh lemon juice, smoked paprika, kosher salt, and black pepper until combined. Add the remaining garlic‑Parmesan butter (not the reserved 3 tablespoons) and whisk until emulsified. Add the shrimp, tossing to coat, and let them marinate briefly 10–15 minutes at room temperature (no longer than 30 minutes).

   For this step

   • 1 1/4 lbLarge shrimp, peeled & deveined (16–20 count)
   • 2 tbspExtra-virgin olive oil
   • 2 tbspFresh lemon juice
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Thread shrimp onto skewers

   Remove shrimp from the marinade and discard any excess marinade. Thread 4–5 shrimp onto each soaked skewer, leaving a little space between pieces to allow even heat circulation. Pat the skewers lightly with paper towel if they are very wet to reduce flare-ups on the grill.
   
4. 4

   Step 4: Finish and serve

   Transfer the skewers to a platter, spoon any remaining warm garlic‑Parmesan butter over the shrimp, and sprinkle with extra grated Parmesan or chopped parsley if desired. Serve immediately with lemon wedges on the side.
   

1. Place wooden skewers in cold water to soak for at least 30 minutes to prevent burning. Meanwhile, melt the butter in a small saucepan over low heat, add the minced garlic and cook gently 30–60 seconds until fragrant but not browned. Remove from the heat and stir in the grated Parmesan until smooth. Reserve about 3 tablespoons of this garlic‑Parmesan butter for finishing the shrimp and set aside.
2. In a bowl whisk together the olive oil, fresh lemon juice, smoked paprika, kosher salt, and black pepper until combined. Add the remaining garlic‑Parmesan butter (not the reserved 3 tablespoons) and whisk until emulsified. Add the shrimp, tossing to coat, and let them marinate briefly 10–15 minutes at room temperature (no longer than 30 minutes).
3. Remove shrimp from the marinade and discard any excess marinade. Thread 4–5 shrimp onto each soaked skewer, leaving a little space between pieces to allow even heat circulation. Pat the skewers lightly with paper towel if they are very wet to reduce flare-ups on the grill.
4. Transfer the skewers to a platter, spoon any remaining warm garlic‑Parmesan butter over the shrimp, and sprinkle with extra grated Parmesan or chopped parsley if desired. Serve immediately with lemon wedges on the side.