fire up the grill for these easy delicious shrimp with lemon

Scale

3 tablespoons dry white wine plus additional for soaking skewers

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1-tablespoon fresh meyer lemon juice

1 teaspoon of honey

4 garlic cloves, grated

2 tablespoons chopped parsley plus additional for garnish

1 pound extra-large shrimp, shelled and deveined (about 20 shrimp)

Kosher salt

Freshly ground black pepper

1/4 teaspoon Aleppo pepper, plus additional for garnish

2 tablespoons melted unsalted butter

4 slices meyer lemon

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Soak 4 to 6 wooden skewers in wine for 30 minutes.
In a bowl, mix 3 tablespoons wine, 1 tablespoon of oil, lemon juice, honey, garlic and parsley.
Season the shrimp with kosher salt and pepper and add to the bowl, tossing to coat with marinade. Let stand for 15 minutes.
Thread the shrimp onto skewers. Brush shrimp with half the melted butter; sprinkle with Aleppo pepper.
Grill the shrimp, on a lightly greased grill pan, over moderate heat, basting with remaining butter and turning, until just cooked through, 5 to 7 minutes.
Meanwhile, brush lemon slices with remaining teaspoon of oil. Sprinkle with some salt and pepper.
Grill lemons for about 2 minutes per side; serve with shrimp.
Garnish with fresh parsley and a sprinkle of Aleppo pepper, if desired.