"If you don't want to fire up the grill," Viviani says, you can simply "sear the shrimp" in a pan. Bonus tip: Make a bit of extra sauce and use it to marinate the shrimp before you grill it.
You can check out more easy-to-make Italian recipes from Fabio Viviani here.
Preheat the grill to high. Soak the bamboo skewers for 5 minutes and then place the shrimp on them evenly. Season with salt and pepper and set aside.
In a sauce pot on high heat, drizzle in olive oil and toss in the onions. Cook for 5 minutes, then add garlic. Cook for another 2 minutes, then add paprika and season with salt and pepper.
Deglaze with white wine and reduce for 2 minutes. Add orange juice and cornstarch mixture and reduce until slightly thickened, about 2-3 minutes.
Reduce heat to low and add the basil, parsley, and butter. Cook until sauce has thickened with butter and season to taste.
Place shrimps on the grill and cook on each side for 2 minutes. Right before taking off, glaze shrimps with a touch of sauce. Use remaining sauce for dipping.