Ingredients
Scale
- Large shrimp, peeled and deveined (amount as desired)
- 4 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prep the Shrimp:
- Ensure the shrimp are thoroughly cleaned, peeled, and deveined. Pat them dry with paper towels.
- Prepare the Garlic Paprika Butter:
- In a small bowl, combine the softened unsalted butter with the minced garlic and smoked paprika.
- Season the mixture with salt and freshly ground black pepper to taste.
- Heat the Skillet:
- Place a cast-iron skillet over the charcoal grill and let it get hot. The skillet should be placed directly over the hot coals to achieve a high cooking temperature.
- Cook the Shrimp:
- Once the skillet is hot, add the seasoned butter mixture to the skillet. Allow the butter to melt and become aromatic with the garlic and paprika.
- Add the shrimp to the skillet in a single layer. Cook the shrimp for 2-3 minutes on one side until they start to turn pink.
- Flip the shrimp and cook for an additional 1-2 minutes or until they are fully cooked through.
- Garnish and Serve:
- Once the shrimp are cooked, sprinkle them with chopped fresh parsley for a fresh, herby flavor.
- Serve immediately, with lemon wedges on the side for a bright, acidic finish.
