Crispy Grilled Shrimp with Lemon Butter Sauce

This quick and flavorful shrimp dish features a bright lemon and butter sauce, perfect for weeknight dinners or special occasions.

Shrimp (450 g / 1 lb, peeled and deveined, tails on)
Kosher salt (10 g / 2 tsp)
Granulated sugar (2 g / ½ tsp)
Freshly ground black pepper (1 g / ¼ tsp)
Olive oil (15 ml / 1 tbsp)
Unsalted butter (60 g / 4 tbsp)
Fresh lemon juice (30 ml / 2 tbsp)
Lemon zest (1 tsp / 1 lemon)
Garlic (6 g / 1 clove, minced)
Fresh parsley (5 g / 2 tbsp, chopped)

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Dry-brine the shrimp: Place 450 g (1 lb) peeled, deveined shrimp in a shallow bowl. Toss with 10 g (2 tsp) kosher salt, 2 g (½ tsp) granulated sugar, and 1 g (¼ tsp) black pepper until evenly coated. Let sit 5–10 minutes.
Preheat the grill or skillet: Preheat a grill to high heat or heat a cast-iron skillet over medium-high until slightly smoking, about 5 minutes. Lightly oil with 15 ml (1 tbsp) olive oil.
Arrange shrimp for cooking: Thread shrimp on skewers if using, or place directly on the grates or skillet in a single layer.
Sear the shrimp: Cook until golden and crisp, about 1½–2 minutes per side, until opaque and just firm, a total of 3–4 minutes.
Make the lemon butter sauce: Melt 60 g (4 tbsp) unsalted butter in a saucepan over low heat. Add minced garlic and cook until fragrant, then stir in lemon juice, lemon zest, and parsley.
Toss and serve: Transfer cooked shrimp to a warm bowl, pour the warm lemon butter over, and toss quickly to coat.

For better texture, allow shrimp to reach room temperature before grilling. Avoid overcooking to prevent rubberiness.