With a bag of raw, tail-on shrimp in the freezer, you can have a quick but fancy meal or appetizer on the table in no time. Shrimp cook quickly on the grill, but if it’s cold out, you could run them under the broiler or cook them on the stovetop in a grill pan in about the same amount of time. These are simply brushed with garlicky butter as they cook; feel free to add a curry spice blend to the butter, or a big pinch of chili flakes for more kick.
By Julie Van Rosendaal
Preheat your grill or broiler, and soak the bamboo skewers in water for at least 10 minutes to prevent them from burning.
Thread the shrimp onto the skewers while you melt the butter with the garlic in a small saucepan over medium heat. Stir in the parsley or cilantro and red chili flakes, if you’re using them.
Grill the shrimp on the preheated grill, brushing them with garlic butter, or place them on a parchment-lined sheet, brush them on both sides with garlic butter and broil for 5 minutes, until opaque. (If you’re grilling them, turn occasionally until they turn opaque, brushing with extra butter.)
Serve immediately, as a main course with rice and veggies, or as an appetizer on their own or with garlicky aioli for dipping.