Skewered Shrimp With Garlic Butter Sauce
|Medium shrimp||2 Pound|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced / pressed|
|Minced parsley||3 Tablespoon|
|Lemon juice||2 Tablespoon|
Peel and devein shrimp; to devein without cutting, slip a thin wooden skewer through back of each shrimp.
Pull gently up through back, lifting and pulling out vein (if present, it can be seen).
Repeat along back in several spots if vein breaks.
Impale 8 to 10 shrimp close together, on 2 parallel thin wooden skewers: put one skewer through thick section of shrimp, other through tail section to hold shrimp flat.
Repeat with remaining shrimp.
Melt butter in a pan.
Add oil, garlic, and parsley; heat just until bubbling, then remove sauce from heat.
Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes).
Baste at least once with garlic sauce.
Turn and broil on other side for about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches above a solid bed of low glowing coals.
Cook and baste as directed for broiled shrimp.) Arrange shrimp on a serving tray.
Heat remaining garlic sauce to bubbling, add lemon juice, and pour into individual serving containers.
Dip shrimps into garlic sauce to eat.