Step-by-Step Instructions

1. Prepare the shrimp: Rinse the shrimp under cold water and pat dry with a paper towel. If using tail-on shrimp, leave the tails intact for a more restaurant-style presentation.
2. Make the marinade: In a large mixing bowl, whisk together olive oil, melted butter, minced garlic, smoked paprika, chili powder, black pepper, salt, onion powder, cayenne pepper (if using), and lemon juice.
3. Marinate the shrimp: Add the shrimp to the bowl and toss until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. Avoid marinating for too long, as the lemon juice can start to “cook” the shrimp.
4. Preheat the grill: If using an outdoor grill, preheat to medium-high heat. For indoor cooking, heat a grill pan over medium-high heat and lightly grease with oil.
5. Grill the shrimp: Thread the shrimp onto skewers, making sure not to overcrowd them. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are opaque and have grill marks.
6. Baste while grilling: While the shrimp are cooking, brush them with the basting mixture (melted butter, lemon juice, and garlic powder) to enhance flavor.
7. Garnish and serve: Remove the shrimp from the grill and sprinkle with fresh parsley. Serve hot with lemon wedges on the side.