Melt the butter in a small saucepan over medium heat, then remove from heat and stir in the freshly minced garlic, lemon zest, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix until well combined and fragrant. Divide the garlic butter into two portions: reserve ¼ cup in a small bowl for finishing, and keep the remaining ¾ cup in another bowl for coating the shrimp. I like to make this butter mixture while the grill is preheating so it's cooled slightly before using it on the raw shrimp.

Heat your grill to medium-high heat (around 375-400°F if using a temperature gauge). While the grill reaches temperature, pat the shrimp dry with paper towels to remove excess moisture—this helps them sear better on the grill. Thread the shrimp onto metal or soaked wooden skewers, leaving a small space between each shrimp for even cooking.

Toss the skewered shrimp with the ¾ cup garlic butter mixture from Step 1, ensuring each shrimp is well coated. Place the skewers on the preheated grill and cook for 3 to 4 minutes per side—the shrimp should turn opaque and develop light char marks on the outside. I recommend resisting the urge to flip too often; let them sit undisturbed on the first side to develop that nice caramelization that adds depth to the flavor.

Remove the shrimp skewers from the grill and immediately drizzle with the reserved ¼ cup garlic butter from Step 1. Garnish generously with fresh chopped parsley and arrange on a serving platter with lemon wedges on the side. The warm shrimp will absorb the finishing butter, creating a glossy, flavorful coating. Serve immediately while everything is hot.