Blackened Shrimp Skewers

Serves 4

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• 1 teaspoon salt, additional as needed
• ¼ cup unsalted butter
• 16 jumbo shrimp peeled and deveined
• Sliced lemon and chopped parsley, for garnish

For best results, preheat a cast-iron griddle or large frying pan over high heat.

In a mortar and pestle or spice grinder, granulate the oregano and thyme, then mix it with garlic powder, onion powder, smoked paprika, cayenne, black pepper, and salt. Measure ¼ teaspoon of the mixture and reserve for later use. Place the butter in a saucepan, and melt over low heat. Then, season with the ¼ teaspoon of the seasoning mixture. Bring to a simmer, then remove from heat. If desired, pass the butter through a fine mesh strainer to clarify. Keep warm to prevent solidification. Taste and season with additional salt if needed.