If you’re using wooden skewers, soak them in water for at least 1 hour.

To prevent the shrimp from spinning, use flat metal skewers or 2 wooden skewers side by side. Place 4 to 6 shrimp per skewer or double skewer.

Brush the shrimp with olive oil, and season with kosher salt and ground black pepper.

For finishing, squeeze a fresh lemon for juice, and melt some butter in a small pan or microwave-safe bowl.

Place the skewers on the hot side of the grill.

Grill the shrimp for 2 to 3 minutes per side, until they're slightly pink with opaque flesh.

When they reach an internal temperature of 145°F, your shrimp are done. To check the temperature, stick the tip of your digital meat thermometer into the thickest part of the shrimp.