Ingredients Instructions

Marinade

6 tablespoons (¾ stick) unsalted butter 2 teaspoons minced garlic 1 tablespoons fresh lemon juice 2 teaspoons finely chopped fresh thyme 2 teaspoons paprika 1/2 teaspoons kosher salt 1/4 teaspoons ground cayenne pepper 1/4 teaspoons ground turmeric

 

1 1/2 pounds large shrimp (21/30 count), in their shells (tails left on), deveined

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1. In a small skillet pan over medium heat on the stove, melt the butter. Add the garlic and cook until soft, 2 to 3 minutes, stirring occasionally. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
2. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
3. Prepare the grill for direct cooking over high heat (450° to 550°F) .
4. Prepare the grill for cooking over high heat (500°F) .
5. Remove the shrimp from the bag and grill over direct high heat, with the lid closed, until just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature.
6. Remove the shrimp from the bag and grill over high heat, with the lid closed, until just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature.