1-2tspchopped calabrian chilisdepending how spicy you like it
1tspsmoked paprika
4clovesof garlicfinely grated
2lemonszested and then cut into wedges for serving
¼cupchopped fresh basil
¼cupchopped fresh parsley
Kosher salt and pepperto taste
1lb.jumbo shrimppeeled and deveined, tails kept on
Olive oilfor drizzling
Instructions
Soak wooden skewers in water for at least 30 minutes.
In a small bowl mix butter, tomato paste, Calabrian chilis, smoked paprika, garlic, lemon zest, basil, parsley and black pepper until smooth. Set aside at room temperature.
Preheat grill.
Skewer shrimp through pre soaked skewers. Drizzle shrimp with olive oil, and season with a touch of salt and pepper all over.
Once the grill is hot, add shrimp. Grill on one side until grill marks have developed and the shrimp releases from the grill. Flip and cook on the second side until cooked through.
Immediately, when the shrimp is fresh off the grill, brush all over with the softened butter mixture.