Step-by-Step Instructions

• If your shrimp are frozen, thaw them completely. The best way is to place them in a colander in the refrigerator overnight. For a quicker thaw, you can place them in a sealed bag and submerge in cold water for about 20-30 minutes, changing the water once.
• Once thawed, ensure the shrimp are peeled and deveined. You can buy them this way or do it yourself. Leaving the tails on makes for a nicer presentation and an easier handle if eating by hand, but it’s optional.
• Rinse the shrimp under cold water and pat them thoroughly dry with paper towels. This is crucial for getting a good sear and helping the marinade adhere properly.
• In a medium-sized mixing bowl, combine all the marinade ingredients: melted butter, olive oil, minced garlic, lemon juice, Worcestershire sauce, brown sugar, dried parsley, paprika, onion powder, salt, black pepper, and optional cayenne pepper.
• Whisk everything together until the brown sugar is dissolved and all ingredients are well incorporated.
• Add the patted-dry shrimp to the bowl with the marinade. Gently toss the shrimp to ensure each one is evenly coated.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 2 hours.
• If using wooden skewers, soak them in water for at least 30 minutes prior to use.
• Thread 4-6 shrimp onto each skewer. Don’t pack them too tightly; a little space allows for even cooking.
• Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly with a grill brush.
• Lightly oil the grill grates by dipping a wadded-up paper towel in a high smoke point oil and rubbing it over the grates.
• Remove the shrimp skewers from the marinade, allowing any excess marinade to drip off.
• Place the shrimp skewers directly on the preheated, oiled grill grates. Grill for about 2-4 minutes per side.
• The shrimp are cooked when they turn pink and opaque, and curl into a “C” shape. An internal temperature of 145°F (63°C) is ideal.
• Once cooked, remove the shrimp skewers from the grill and transfer them to a clean platter. Let them rest for a minute or two.
• Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.