3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
¾ teaspoon grated lemon zest
2 garlic cloves, finely chopped pinch red pepper flakes (optional)
½ pound large shrimp (about 10), peeled and deveined, tails attached
1⁄8 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
½ teaspoon finely chopped parsley
In a small saucepan combine the butter, lemon juice, zest, garlic and red pepper (if using). Cook over low heat just until the butter melts. Transfer to a medium bowl and cool to room temperature.
Pat shrimp dry and season both sides with salt and pepper. Add shrimp to the butter mixture and toss to coat all pieces evenly. Let shrimp marinate for about 5 minutes.
Preheat the Yedi Houseware grill in the closed position. When the grill is preheated, open the grill into the full -grill, and evenly arrange shrimp on both plates. Grill shrimp for 4½ to 5 minutes, turning halfway through, until shrimp are opaque. Remove from grill and garnish with parsley.