1 tsp sea salt
1/2 C extra virgin olive oil
4 large garlic cloves, minced
pinch of crushed red pepper flakes
2 TB fresh flat leaf parsley
4 tb freshly squeezed lemon juice
Peel, devein, and butterfly shrimp ( if you need to)
Soak in ice salt water and allow to stand 15 minutes.
Drain, then dry the shrimp with paper towels
In a bowl mix oil, garlic, pepper, parsley and Lemon and shrimp and toss.
slide shrimp on skewers
Grill each side 2 minutes on direct heat.