RECIPE FOR BUTTER GARLIC PRAWN STICKS
1 1/2 pounds large peeled and deveined shrimp (20 to 25 shrimp per pound), thawed if frozen
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (10-inch) skewers, soaked for at least 30 minutes if wooden
2 medium lemons, thinly sliced
4 tablespoons (1/2 stick) unsalted butter
4 cloves garlic, crushed
Heat a grill to high, direct heat.
Toss the shrimp, oil, salt, and pepper together in a large bowl. Thread the shrimp onto the skewers, alternating with the lemon slices.
Melt the butter in a small saucepan on the grill. Add the garlic and simmer until fragrant, 1 to 2 minutes. Remove the garlic butter from the grill.
Oil the grill grates. Place the skewers on the grill, cover, and cook until the shrimp are opaque and the lemons are charred, about 3 minutes per side, brushing both sides of the skewers with garlic butter. Serve immediately.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.