• 2 lb City Fish Market Fresh Large Shrimp, peeled and deveined, tails on
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 tbsp Old Bay seasoning
• 4 garlic cloves, minced
• 1 fresh lemon, juiced
• ½ tsp hot sauce
• ½ tsp kosher salt
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges for serving
• 8 metal or soaked wooden skewers

Step 1 — Season the shrimp

If using wooden skewers, soak in water 30 minutes. Mix butter, olive oil, Old Bay, garlic, lemon juice, hot sauce, and salt in a large bowl. Add shrimp and toss to coat. Let sit 15 minutes.

Step 2 — Skewer & heat the grill

Thread 4–5 shrimp onto each skewer through the head and tail end so they lie flat. Heat grill to medium-high and oil the grates.

Step 3 — Grill 2 minutes per side

Place skewers on the grill. Cook 2 minutes per side — the second they curl into a C shape and turn pink they’re done. Pull immediately. Do not overcook.

Step 4 — Serve hot off the grill

Transfer to a platter. Scatter fresh parsley over the top. Serve immediately with lemon wedges. Best eaten straight off the skewer.