Prep (15 minutes):

1. Make the herb butter: In a small bowl, combine the softened butter with the chopped fresh chives, chopped fresh parsley, dried chives, ground coriander, crushed red pepper flakes (adjust according to your spice preference), onion powder, and dried parsley flakes. Mash everything together with a fork to create a flavorful herb butter.

2. Season the shrimp (optional): In a separate bowl, toss the shrimp with ½ teaspoon of olive oil and a pinch of black pepper (optional). This step adds a light layer of seasoning to the shrimp.

Cooking (10 minutes):

1. Preheat the grill: Preheat your grill to medium-high heat (around 400°F to 450°F). You can use a charcoal or gas grill for this recipe.

2. Oil the grill grates (optional): Lightly brush or oil the grill grates to prevent sticking.

3. Prepare the shrimp for grilling:  Thread the shrimp onto skewers (if using) or arrange them directly on the preheated grill.

4. Grill the shrimp: Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque throughout. The exact cooking time may vary depending on the size of the shrimp.Tip: Avoid overcooking the shrimp, as they can become tough and rubbery.
   

Serving (5 minutes):

1. Plate and serve: Transfer the cooked shrimp to a serving plate. Serve immediately with lemon wedges for squeezing over the shrimp and a light salad on the side.

Tips:

• You can soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.

• If you don't have fresh herbs, you can substitute 1 ½ teaspoons of dried mixed herbs (such as Italian seasoning) for the combined dried chives and parsley.

• For a richer flavor, you can brush the shrimp with melted herb butter during the last minute of grilling.

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a skillet with a little butter over medium heat until warmed through. Be careful not to overcook them.

Enjoy this delicious and easy-to-make grilled shrimp with chive and parsley herb butter!