Garlic Butter Grilled Shrimp Skewers with Crusty Bread and Lemon

Steps

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Garlic Butter Grilled Shrimp Skewers

1. If using wooden skewers, ensure they have soaked in water for at least 30 minutes; set out 8 skewers. 2 min
2. Mince 6 garlic cloves finely. 3 min
3. Whisk together 4 tablespoons melted unsalted butter, 2 tablespoons extra-virgin olive oil, the minced garlic, zest and juice of 1 lemon, ½ teaspoon crushed red pepper flakes, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. 4 min
4. Pat 2 pounds jumbo shrimp dry, then add them to the garlic butter mixture and toss to coat; let sit 10 minutes. 10 min
5. Thread the marinated shrimp onto the 8 skewers, about 4–5 shrimp per skewer, curling each shrimp so the skewer passes through both the tail and body. 5 min
6. Preheat a grill or grill pan to medium-high heat (about 425°F) and lightly oil the grates. 5 min
7. Timing-sensitive step. Grill the shrimp skewers 2–3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred at the edges. 6 min
8. Transfer the skewers to a platter, drizzle with any remaining garlic butter from the bowl, and scatter 3 tablespoons chopped flat-leaf parsley over the top; serve with lemon wedges from the second lemon. 2 min

Grilled Crusty Bread with Herb Butterbase

1. Mince 2 garlic cloves and finely chop 1 tablespoon flat-leaf parsley. 3 min
2. Mash together 3 tablespoons softened unsalted butter, the minced garlic, and the chopped parsley in a small bowl until smooth. 2 min
3. Brush both cut sides of the 1-inch-thick sourdough or ciabatta slices with 1 tablespoon extra-virgin olive oil. 2 min
4. Timing-sensitive step. Grill the bread slices over medium-high heat for 1–2 minutes per side until golden with defined grill marks. 4 min
5. Immediately spread the herb butter over the hot grilled bread and finish with ¼ teaspoon flaky sea salt. 2 min

Crisp Green Salad with Lemon Vinaigretteside

1. Chop 2 romaine lettuce hearts into bite-sized pieces, thinly slice ½ English cucumber, and halve 1 cup cherry tomatoes. 7 min
2. Whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 3 min
3. Combine the romaine, cucumber, and cherry tomatoes in a large bowl, drizzle with the lemon vinaigrette, and toss to coat. 2 min
4. Top the salad with 1 ounce shaved Parmesan and serve immediately.