Lemon juice, freshly squeezed (2 teaspoons)
Kosher salt (1/8 teaspoon)
Garlic cloves, chopped finely (2 pieces)
Parsley, chopped finely (1/2 teaspoon)
Red pepper flakes (1 pinch)
Butter, unsalted (3 tablespoons)
Lemon zest, grated (3/4 teaspoon)
Shrimp, large, peeled, deveined, w/tails intact (1/2 pound)
Black pepper, freshly ground (1/8 teaspoon)
Fill a small saucepan with the lemon juice, lemon zest, red pepper, garlic, and butter. Stir to combine and heat on low. Once the butter has melted, pour into a medium bowl and set aside to cool.
After patting the shrimp dry with paper towels, sprinkle with pepper and salt on both sides. Dip into the butter mixture and toss to coat evenly on all sides. Cover and refrigerate for five to ten minutes.
Meanwhile, set the Yedi Houseware Grill to its closed position and preheat.
Remove the marinated shrimp from the refrigerator and arrange on the heated grill. Cook for four to five minutes or until opaque and cooked through.
. Transfer your shrimp scampi onto a platter. Serve garnished with parsley and enjoy.