Texas Roadhouse-Style Lemon Pepper Grilled Shrimp

If using frozen shrimp, thaw completely and pat dry thoroughly with paper towels. This helps with proper searing.

In a small bowl, combine the melted butter, lemon zest, fresh lemon juice, minced garlic, black pepper, and kosher salt. Whisk well to combine.

Pour about 1/4 cup of the lemon pepper butter mixture over the shrimp in a non-reactive bowl. Toss to coat evenly. Let the shrimp marinate at room temperature for 10-15 minutes (do not marinate shrimp for too long as the lemon juice can start to 'cook' it). Reserve the remaining butter mixture for basting and serving.

Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning.

Thread the marinated shrimp onto skewers, being careful not to overcrowd them. If using a grill pan, you can grill them directly without skewers.

Place the shrimp skewers or individual shrimp on the preheated grill. Grill for 2-3 minutes per side, brushing with some of the reserved lemon pepper butter mixture, until the shrimp turn pink and opaque.

Remove the grilled shrimp from the heat and transfer them to a serving platter. Drizzle with any remaining lemon pepper butter.

Garnish with fresh chopped parsley, if desired, and serve immediately.