Make the Garlic Butter: Melt the butter in a small saucepan over medium-low heat.
Cook the Garlic: Add the minced garlic and cook for 2–3 minutes, stirring as needed, until softened and fragrant, taking care not to let it burn.
Season the Butter: Remove the saucepan from the heat and immediately stir in the olive oil, sea salt, and ½ teaspoon Urfa biber.
Let the Butter Rest: Leave the seasoned butter in the saucepan and set it aside so the flavors can meld; the residual heat will slightly brown the butter and deepen its flavor.
Preheat the Grill: Heat an outdoor grill over high heat, or prepare a charcoal grill for direct-heat cooking.
Prepare the Shrimp Skewers: Thread four shrimp onto each soaked wooden skewer.
Season the Shrimp: Brush both sides of the shrimp lightly with olive oil, then season them with sea salt and ½–1 tablespoon Urfa biber.
Grill the Lemons: Place the lemon halves cut-side down over direct heat and cook undisturbed for about 4–6 minutes, or until the cut surfaces are visibly charred and caramelized.
Grill the Shrimp: While the lemons cook, place the shrimp kebabs over direct heat and grill for 2–3 minutes per side.
Check for Doneness: Continue grilling until the shrimp are pink and opaque, with an internal temperature of 145°F measured with an instant-read thermometer.
Finish the Kebabs: Remove the shrimp kebabs and grilled lemons from the heat, then spoon the prepared garlic butter over the kebabs and squeeze the juices from the warm lemons over the shrimp.
Garnish and Serve: Sprinkle the kebabs with finely chopped parsley and the optional Aleppo pepper, then serve immediately.
