Grilled Shrimp With Garlic & Calabrian Chiles

'The recipe was inspired by summers in the Hamptons, but it's my way of proving that even the cleanest beach-house dish can—and should!—deliver a serious punch of flavor,' says the private chef and food content creator. 'These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat'

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1 lb. extra-large raw shrimp, peeled and deveined, tail on

2 Tbsp. extra-virgin olive oil

1½ tsp. kosher salt

1½ tsp. black pepper

3 Tbsp. unsalted butter, divided

3 garlic cloves, chopped

2 Tbsp. Calabrian chile paste or finely chopped jarred Calabrian chiles

½ lemon

2 Tbsp. chopped fresh flat-leaf parsley