Garlic Butter Shrimp Skewers with Smoked Paprika and Zucchini

Cooking Temperature

• Cook shrimp skewers until internal temperature reaches 63°C (145°F) to ensure food safety. Use a calibrated meat thermometer to verify doneness - shrimp should curl tightly and turn pink with slightly charred edges.

Cross Contamination

• Raw shrimp poses cross-contamination risk. Use separate cutting boards for raw seafood, wash all utensils and surfaces with hot soapy water immediately after handling raw shrimp. Do not reuse marinade that touched raw shrimp.

• Garlic burns easily if cooked too long. Remove garlic from butter as soon as it turns golden and fragrant - do not let it brown, as this creates bitter compounds and potential acrylamide concerns.

Storage

• Shrimp should remain refrigerated at or below 4°C (40°F) until ready to cook. If marinating longer than 15 minutes, keep shrimp on ice or in the coldest part of the refrigerator.

• Garlic butter sauce should be kept warm over lowest heat setting during cooking. For leftover storage, refrigerate within 2 hours and consume within 2 days. Reheat to 74°C (165°F) before serving.

Handling

• Soak wooden skewers in water for at least 20 minutes before grilling to prevent burning and potential fire hazard. Burning wood can create harmful compounds and cause injury.

High Risk Population

• Shrimp is a high-risk food for individuals with shellfish allergies and should be avoided. Immunocompromised individuals, pregnant women, young children, and elderly persons should ensure shrimp reaches 63°C internal temperature and is consumed promptly after cooking.

Allergen Warning

• This recipe contains shellfish (shrimp) and milk (butter). Verify all guests and family members have no allergies before serving. If serving to individuals with shellfish allergy, do not prepare in area where shrimp has been handled.