|Butter||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Snipped parsley||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Salt and pepper||1|
|Hot cooked rice||1|
In 2 1/2-quart grill-safe casserole, combine butter, oil and garlic.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish.
Cook at HIGH with hood open until butter melts.
Cook and stir until shrimp are opaque and firm, 5 to 8 minutes.
Remove shrimp from butter.
Stir in remaining ingredients except rice.
Cook and stir at HIGH for 1 minute.
Stir in shrimp.