Spicy Garlic Shrimp Skewers

Juicy shrimp with char at the edges, glossed in garlic butter with a chili kick - these skewers fire up any weeknight in 15 minutes flat, on the grill, under the broiler, or in a hot pan.

Why this marinade works

• Shrimp cook so fast that a bold coating beats a long soak - 15 minutes is plenty.
• Smoked paprika plus chili flakes gives heat with depth, not just burn.
• Finishing with lemon and fresh garlic butter makes them taste twice-seasoned.

Here's what you'll need

Large shrimp (16-20 count) stay juicy; smaller ones overcook before they color.

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (more to taste)
• 1 tbsp butter
• 1 lemon (half juiced, half in wedges)
• Chopped cilantro or parsley, salt, pepper
• Skewers, soaked if wooden

Here's how it comes together

1. Toss the shrimp with olive oil, half the garlic, paprika, chili flakes, salt, and pepper; rest 15 minutes.
2. Thread onto skewers, leaving a little space between shrimp so they char instead of steam.
3. Grill or broil 2 to 3 minutes per side, until just opaque with charred edges.
4. Melt the butter with the remaining garlic and lemon juice; brush it over the hot skewers.
5. Shower with herbs and serve with lemon wedges.

Things I learned while testing

• Shrimp curl into a tight C when done - a hard O means overcooked.
• Double-skewering (two parallel sticks) stops shrimp from spinning when you flip.
• Pat the shrimp dry before oiling or the spices slide off.

Make ahead and leftovers

• Season the shrimp and thread the skewers in the morning; cook at dinner.
• Leftovers are great cold over salad or folded into tacos the next day.

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