3        tablespoons unsalted butter

2        teaspoons fresh lemon juice

¾        teaspoon grated lemon zest

2        garlic cloves, finely chopped pinch red pepper flakes (optional)

½        pound large shrimp (about 10), peeled and deveined, tails attached

1⁄8      teaspoon kosher salt

1⁄8      teaspoon freshly ground black pepper

½        teaspoon finely chopped parsley

1 .  In a small a saucepan combine the butter, lemon juice, zest, garlic and red pepper (if using). Cook over low heat just until the butter melts.  Transfer to a medium bowl and cool to room temperature.

2 .   Pat shrimp dry and season both sides with salt and pepper.  Add shrimp to the butter mixture and toss to coat all pieces evenly. Let shrimp marinate for about 5 minutes.

3 .   Adjust feet to the tilted position. Preheat the grill in the closed position. When grill is preheated, evenly arrange shrimp on both plates.  Grill shrimp for 4½ to 5 minutes, turning halfway through, until shrimp are opaque.  Remove from grill and garnish with parsley.    Serve immediately.