1-First Step: Mise en place and thaw shrimp. Start by thawing 1 lb large shrimp under cold water if frozen, then peel and devein them. Pat dry with paper towels to ensure crisp char. This takes 10 minutes and prevents watery texture. Chop ¼ cup parsley and mince 4 garlic cloves ahead for efficiency.

2-Second Step: Make the marinade. In a saucepan over low heat, melt ½ cup butter. Stir in minced garlic, juice of 1 lemon, 1 tsp Cajun seasoning, ½ tsp salt, and chopped parsley. Simmer 2 minutes until fragrant, but do not boil. Let cool slightly. This butter shrimp base is the heart of the easy Texas Roadhouse grilled shrimp.

3-Third Step: Marinate the shrimp. Toss shrimp in the cooled marinade, coating evenly. Cover and refrigerate 15-30 minutes. Do not exceed 1 hour to avoid mushiness from acid. For busy schedules, 15 minutes works well while grill heats.

4-Fourth Step: Preheat the grill. Fire up your grill to medium-high, about 400°F. Oil grates lightly to prevent sticking. If using wooden skewers, soak in water 20 minutes prior.

5-Fifth Step: Skewer the shrimp. Thread 4-5 shrimp per skewer, leaving space for even cooking. Reserve extra marinade for basting. This shrimp skewers method ensures straight grilling and easy flipping.

6-Sixth Step: Grill the skewers. Place on hot grates. Cook 2-3 minutes per side until shrimp turn pink, opaque, and have light char marks. Brush with reserved marinade midway. Total grill time: 4-6 minutes. Use tongs for gentle handling.

7-Seventh Step: Check doneness. Shrimp are ready at 145°F internal temp or when curled into C-shape. Avoid overcooking for tenderness. Remove from grill immediately.

8-Final Step: Finishing touches and serving. Squeeze fresh lemon wedges over top. Serve hot as appetizers or mains. Pairs great with rice or veggies. For parties, make ahead and grill last minute. This matches the restaurant’s buttery profile perfectly.