Prep:

• Soak bamboo skewers in water for 30 minutes.
• Thread 6 shrimp across 2 skewers (2 skewers are easier to turn on the grill).
• Repeat with remaining shrimp.

Cook:

• Place butter, sherry, saffron, salt, pepper and paprika in a ramekin. Cover with plastic and microwave for 15 second intervals until the butter is melted. Set aside.
• Heat grill to high. When it is hot clean and lightly oil the grates.
• Place the shrimp skewers on the grill.
• Grill the shrimp for 2-3 minutes on each side or until cooked through and the shells are slightly charred.
• Remove the shrimp from the heat and spoon the melted butter mixture over the shrimp.

Serve:

• Serve the remaining butter on the side.
• Garnish with fresh herbs.