Start by deveining the shrimp. Using a paring knife or kitchen shears, make a shallow cut along the back of the shrimp (the curved side), from tip to where the tails begin. Carefully remove the dark vein with the tip of your knife. The shells should remain on the shrimp, loosening them slightly so that the marinade can seep through.
In a medium bowl, whisk together olive oil, lemon juice, garlic, shallots, parsley, salt, and pepper. This mixture will become the marinade for your shrimp. Make sure to blend everything well so that the flavors are evenly distributed.
Add the shrimp into the bowl and toss them to coat in the marinade. Cover with plastic wrap and place in the refrigerator to marinate for about 45 minutes. This step is essential as it allows the flavors to infuse the shrimp.
Remove the marinated shrimp from the refrigerator about 15 minutes before you plan to grill them. This allows the shrimp to come to room temperature, which helps them cook evenly.
While the shrimp is resting, preheat your grill over medium-high heat. Lightly oil the grates with a paper towel dipped in olive oil. This prevents sticking and ensures that the shrimp have nice grill marks.
Remove the shrimp from the marinade, shaking off any excess. Thread them onto stainless steel skewers, which I prefer for ease of use. If you’re using bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning on the grill.
Discard the remaining marinade. It’s time to grill the shrimp! Place the skewers on the grill and cook for about 2 to 4 minutes on each side. Look for the shells to turn pink and the flesh to become opaque and white. Be careful not to overcook the shrimp, or they’ll become tough.
While the shrimp is grilling, prepare the lemon-garlic butter sauce. In a small saucepan, melt together butter and olive oil. Once melted, take it off the heat and stir in the remaining garlic, cooking until fragrant, which should take about 30 seconds.
Add salt, lemon juice, lemon zest, scallions, parsley, and the optional red pepper flakes to the butter mixture. Stir well and keep warm until ready to serve.
Once the shrimp are perfectly cooked, carefully remove them from the skewers to a serving platter. You can serve them as-is, letting your guests enjoy peeling the shells, or remove the shells yourself for a more elegant presentation. Drizzle the shrimp with the warm lemon-garlic butter sauce and serve alongside slices of crusty bread, or over a bed of rice or pasta. Enjoy!
