Choose Jumbo Shrimp: Opt for jumbo or colossal shrimp (16/20 count per pound). Their size prevents overcooking and enhances presentation.
Use Fresh Garlic: Skip the powder—fresh minced garlic adds bold, aromatic flavor that melds beautifully with seafood.
Marinate Wisely: Use a marinade of olive oil, lemon juice, garlic, parsley, and chili flakes. Let the shrimp soak for 20–30 minutes—not too long or the acid will "cook" the shrimp.
Add Depth with Smoked Paprika: A pinch of smoked paprika gives a warm, smoky note that complements the grill’s char.
Layer with Veggies: Alternate shrimp with colorful bell peppers, red onion, or cherry tomatoes for visual appeal and added flavor.
Pre-Soak Wooden Skewers: Soak wooden skewers in water for 30 minutes to prevent burning, or use metal skewers for easy handling.
Grill Over High Heat: Shrimp cooks quickly—grill over high heat for 2–3 minutes per side to get a nice sear without drying them out.
Finish with Citrus Zest: Just before serving, grate fresh lemon or lime zest over the skewers for a bright, aromatic finish.