This quick-and-easy grill recipe delivers the flavors of a classic shrimp boil in a convenient summer-ready skewer. When grilling shrimp, make sure your grates are super clean. This will give you the best grill marks and ensure that the shrimp don’t stick to the grate. We like to serve these skewers with charred lemons for squeezing and grilled bread for sopping up all of the delicious garlicky Old Bay butter.
If you are using wood skewers, place them in a baking dish and cover with water. Let soak for at least 1 hour; drain.
Season the shrimp with salt and pepper and let sit while you prepare the Old Bay butter.
In a small saucepan, melt the butter. Add the minced garlic and Old Bay and cook until fragrant, about 2 minutes. Remove from the heat and let cool.
Trim the root and dark green ends from your scallions. Cut the white and light green parts into 2-inch lengths.
Pat the shrimp dry with paper towels then thread on to sets of two skewers, alternating with the scallions. Pour half of the Old Bay butter into a separate small bowl and brush all over the skewers.
Heat a grill or grill pan. Grill the lemons cut side down over moderately-high heat until nicely charred, about 2 minutes. Transfer to a platter. Grill the skewers over moderately-high heat until the shrimp have turned pink and are opaque and charred around the edges, about 2 minutes per side. Transfer the skewers to the platter with the lemons and brush with the reserved Old Bay butter. Serve right away with grilled bread, if desired.