Ingredients:
 
1 1/4 lbs shrimp, peeled and deveined, 16-20 count size
2 tbsp coconut oil
1/4 cup fresh lemon juice
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
3/4 teaspoon lemon pepper
1/4 teaspoon ground red pepper
2 tablespoons parsley, chopped
 
Directions:

Preheat your grill on high heat.
 
Arrange the shrimp on single layer on a piece of tinfoil in a 13 x 9 grill proof pan.
 
Combine lemon juice, coconut oil, melted butter, worcestershire sauce, lemon pepper, and the ground red pepper in a mixing bowl. Pour the mixture over shrimp and fold the tinfoil into parcel to seal in the moisture while cooking.
 
Bake for 8 to 10 minutes or until shrimp are completely cooked through. Sprinkle the parsley over the shrimp and serve immediately.