Ron surprised me with this for lunch on Saturday, it was so
delicious and lemony. The shrimp was served over a bed
of basmati rice. From Cook's Illustrated, with liberties.

4 tablespoons salted butter cut into 4 pieces
Juice from 2 lemons
red pepper flakes to taste (3/4 teaspoon)
3 medium cloves garlic, minced
1/8 teaspoon table salt
Disposable aluminum pan*
1/3 cup minced fresh parsley leaves

Combine ingredients in the pan and heat on
the grill, stirring occasionally, until butter melts;
remove to cool side of grill and proceed to grill
shrimp. Add 1/3 cup minced fresh parsley just
before serving.

Skewer shrimp compactly on skewers, skewering
them through the middle, not lengthwise and nesting
them together. Sort of a solid skewer of shrimp.
Brush shrimp with olive oil, salt and pepper.

Grill the shrimp. When they are done, slide them off
the skewer into the sauce. Toss, serve.

*I happened to have those disposable foil biscuit pans
that I bought to line the pan that catches the drips under
the gas grill.