First, pat the shrimp completely dry with kitchen paper. This is crucial; any excess moisture will steam the shrimp rather than sear them, giving you a grey, rubbery texture. You want the surface to look matte and feel slightly tacky to the touch.

In a small saucepan over a low heat, melt the butter gently until it is fully liquid and just starting to foam around the edges, releasing a rich, nutty aroma. Add the minced garlic and stir for about 30 seconds until it smells fragrant but has not yet taken on any colour—it should remain pale and soft.

Remove the pan from the heat and whisk in the lemon juice, smoked paprika, salt, and pepper. The mixture will look glossy and smell intensely savoury. Set aside half of this garlic butter in a small bowl for basting later.

Thread the shrimp onto the skewers, pushing them close together but not squashing them. Aim for 5–6 shrimp per skewer, depending on size. You want them to look snug but with a tiny gap between each one so the heat can circulate evenly.

Brush the skewers lightly with the olive oil, then season them with a pinch of extra salt. Heat your grill or grill pan to a medium-high heat (around 200°C). You should feel a strong heat radiating when you hold your hand 15cm above the grill.

Place the skewers on the hot grill. You should hear an immediate, satisfying sizzle. Cook for 2–3 minutes on the first side, without moving them, until the shrimp turn a vibrant pink-orange on the bottom and the edges look slightly charred.

Flip the skewers using tongs and brush generously with the reserved garlic butter. Cook for another 2 minutes on the second side. The shrimp should feel firm to the touch and have an opaque, white-pink colour throughout with no grey spots remaining. The garlic butter will bubble and brown slightly on the surface.

Remove the skewers from the grill immediately and transfer them to a clean plate. Sprinkle over the fresh parsley. The smell at this point is intoxicating—garlicky, buttery, with a hint of smoke from the paprika.

Allow the skewers to rest for 2–3 minutes before serving or packing. This short rest lets the juices redistribute, ensuring each bite is moist and tender rather than dry.