"All of the goodness you love of shrimp scampi -- made easy on the grill!"
1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or off)
3 lemons, sliced into thin half-moons (or wedges)
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon crushed red pepper flakes (or more to taste)
Garlic Parsley Butter:
3 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup finely chopped fresh parsley, loosely packed
Prepare the Garlic Parsley Butter: Heat butter in a sauté pan over medium-high heat until melted. Add the garlic and sauté for 2 minutes, or until fragrant. Add the white wine, stir to combine. Remove from heat and stir in chopped fresh parsley. Use within 15 minutes, or re-heat on the stove or microwave for an additional minute before serving.
Prepare the Skewers: Heat a grill or grill pan over medium heat. Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with salt, black pepper and crushed red peppers. Place on the grill for 3–4 minutes per side until the shrimp are pink and no longer opaque. Remove shrimp from the grill and brush liberally with the parsley butter and squeeze the lemons over the shrimp. Serve immediately.