2 tablespoons olive oil
12-ounce ball fresh mozzarella, thickly sliced
4 ounces unsalted butter (1 stick), cut into pieces
1/3 cup fresh lemon juice (about 2 lemons), plus 1 lemon cut into wedges for serving
2 tablespoons chopped parsley
2 teaspoons kosher salt, divided
1 pinch red pepper flakes
1 1/2 teaspoons black pepper, divided
1/2 cup dry white wine
2 pounds large shrimp, peeled, deveined, tails attached
3 garlic cloves, sliced thinly
In a medium bowl combine the olive oil, 2 tablespoons of the lemon juice, half the garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well. Place the shrimp on metal skewers and add to the marinade. Refrigerate for no more than 30 minutes.
Meanwhile, in a large heatproof pan or bowl that can be placed on the coolest part of the grill, combine the butter, parsley, red pepper flakes, wine and the remaining lemon juice, garlic, salt and pepper. Set aside.
Heat the grill to medium high. Place the bowl or pan with the butter mixture on the grill (or you can heat on the stove over medium low) until hot and bubbly. Set aside.
Place the skewered shrimp on the grill (discard the marinade) and cook each side for about 3 to 4 minutes, until opaque and slightly curled. Remove shrimp from the skewers, place in the butter mixture and toss well. Serve at once in shallow bowls. Garnish