Chef John's Garlic Herb Grilled Shrimp

Combine salt, lemon zest, and minced garlic in the bowl of a mortar and pestle. Use the pestle to mash the ingredients together until they form a smooth paste, approximately 2 minutes. Add chopped basil, parsley, oregano, and thyme to the mixture and continue pounding until it begins to hold together, roughly 5 minutes.

Add a small amount of olive oil, about 1 tablespoon, to the herb mixture and blend until it forms a cohesive sauce for marinating, around 1 minute. Then, pour in the remaining 3 tablespoons of olive oil and stir until the mixture is thoroughly combined. If necessary, add additional olive oil to achieve a sauce that is fairly thick but still pourable.

Transfer the shrimp to a large bowl and mix in approximately 2/3 of the sauce, reserving 1/3 for serving. Stir until the shrimp are evenly coated with the sauce, roughly 2 minutes. Transfer the shrimp to a resealable plastic bag and refrigerate for 2 to 3 hours. Cover the remaining sauce and refrigerate it as well.

Preheat an outdoor grill to high heat and lightly oil the grate.

Thread the shrimp onto skewers, making sure to pierce each one twice - once through the larger part of the shrimp and once through the smaller part. Place the skewers on the hot grill.

Cook the shrimp on each side until they turn bright pink and become opaque, with a caramelized exterior, 2 to 3 minutes per side. Transfer the skewers to a serving platter.

Pour the remaining sauce into a mixing bowl and whisk in 1 tablespoon of olive oil, lemon juice, red pepper flakes, cayenne pepper, salt, and black pepper. Spoon the sauce over the shrimp and serve with lemon wedges.