Grilled Shrimp with Artichoke Hearts and Lemon Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the shrimp dry with paper towels to ensure they'll get a nice sear.

   Tip: Dry shrimp cook more evenly and develop better caramelization on the grill.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, fresh thyme, sea salt, black pepper, and red pepper flakes. Toss the shrimp and artichoke halves in this mixture until well coated.

   Tip: Prepare your marinade while the grill is preheating for better time management.

3. 3

   Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking. Arrange the shrimp and artichoke hearts in a single layer on the grill.

   Tip: Don't overcrowd the grill; leave space between each piece for even cooking.

4. 4

   Grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Grill the artichoke hearts for 3-4 minutes per side until they're tender with light char marks.

   Tip: Shrimp cook quickly, so watch carefully to avoid overcooking them.

5. 5

   While the shrimp and artichokes are grilling, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1 minute until fragrant, being careful not to brown the garlic.

   Tip: Low heat prevents the garlic from burning and becoming bitter.

6. 6

   Remove the saucepan from heat and stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning if needed.

   Tip: Adding lemon juice off the heat preserves its bright, fresh flavor.

7. 7

   Transfer the grilled shrimp and artichoke hearts to a serving platter and drizzle generously with the lemon garlic butter sauce.

   Tip: Reserve some sauce to drizzle at the table for extra flavor.

8. 8

   Serve immediately while the shrimp and artichokes are still warm, optionally garnished with additional fresh thyme and lemon wedges.

   Tip: This dish is best enjoyed fresh off the grill for optimal texture and flavor.