It’s because we were raised roasting marshmallows and picking out the charred bits.

This is exactly what is happening.

It’s hard to believe that charred and smoky grilled shrimp are better than the stovetop version!

Perhaps it’s just the grill marks. Maybe it’s that garlicky lemon butter sauce.

Maybe it’s wine or crusty bread that soaks up the garlicky goodness.


  • Half a cup of unsalted butter
  • One shallot, minced
  • Four cloves garlic, minced
  • You can add more crushed red pepper to your taste. 1/4 teaspoon is enough.
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Medium shrimp 1 1/2 pounds, peeled & deveined
  • Two lemons, each halved
  • Fresh parsley leaves, two tablespoons


  • Melt butter over medium heat in a small pan. Stir shallots, garlic, and red pepper flakes until fragrant (about 2 minutes); season with salt and black pepper to taste.
  • Season with salt and black pepper to taste. Brush with two tablespoons of butter mixture.
  • Preheat the grill to medium heat.
  • Grill the shrimp on skewers, rotating them occasionally, for 3-4 minutes. During the last two minutes of cooking, add lemons, cut side down, to the grill.
  • Serve immediately with the remaining butter mixture and garnish, if you wish, with lemons or parsley.

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