Grilled Shrimp with Crispy Potato Skewers and Garlic Herb Butter

Instructions

1. 1

   Prepare your grill for medium-high heat and lightly oil the grates. If using wooden skewers, soak them in water for at least 30 minutes beforehand.

   Tip: Soaking prevents the skewers from burning during cooking.

2. 2

   Thread the potato cubes onto 4 skewers, dividing evenly. Brush with 2 tablespoons of olive oil and season with half the salt, pepper, and paprika.

   Tip: Dense potato pieces cook evenly when spaced consistently on the skewer.

3. 3

   Place potato skewers on the grill for 12-15 minutes, turning every 3-4 minutes until golden and fork-tender with crispy edges.

   Tip: Turning frequently ensures even cooking and prevents charring.

4. 4

   While potatoes cook, combine softened butter, minced garlic, parsley, thyme, and remaining salt and pepper in a small bowl to create herb butter.

   Tip: Making the butter mixture ahead allows flavors to meld.

5. 5

   Pat shrimp dry with paper towels and toss with remaining olive oil, paprika, salt, and pepper in a separate bowl.

   Tip: Dry shrimp ensures better browning and prevents steaming.

6. 6

   Once potatoes have 5 minutes remaining, thread shrimp onto the remaining 4 skewers, piercing through both the body and tail.

   Tip: Threading through two points prevents shrimp from spinning during cooking.

7. 7

   Place shrimp skewers on the grill for 5-6 minutes total, turning halfway through. Shrimp should be opaque and pink when finished.

   Tip: Overcooked shrimp becomes tough, so watch carefully during the final minutes.

8. 8

   Transfer both potato and shrimp skewers to a serving platter. Immediately dollop the herb butter over hot shrimp and potatoes, allowing it to melt. Serve with fresh lemon wedges.

   Tip: Adding butter while food is hot ensures it melts and coats everything beautifully.