2 Tbsp olive oil
2 tsp kosher salt (divided)
2 lbs large shrimp (peeled, deveined, tails attached)
2 Tbsp chopped parsley
1/2 cup dry white wine
1/3 cup fresh lemon juice (about 2 lemons) plus 1 lemon cut into wedges for serving
1 1/2 tsp black pepper (divided)
4 oz unsalted butter (1 stick) cut into pieces
1 pinch red pepper flakes
3 garlic cloves (sliced thinly)
In a medium bowl combine the olive oil, 2 Tbsp of the lemon juice, half the garlic, 1/2 tsp salt and 1/2 tsp pepper. Stir well. Place the shrimp on metal skewers and add to the marinade. Refrigerate for no more than 30 minutes.
Meanwhile, in a large heatproof pan or bowl that can be place on the coolest part of the grill, combine the butter, parsley, red pepper flakes, wine and the remaining lemon juice, garlic, salt and pepper. Set aside.
Place the skewered shrimp on the grill (discard the marinade) and cook each side for about 3 - 4 minutes, until opaque and slightly curled. Remove shrimp from the skewers, place in the butter mixture and toss well. Serve at once in shallow bowls. Garnish with lemon wedges.