Shrimp With Garlic Butter
|Medium shrimp||2 Pound, peeled and deveined|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Minced parsley||3 Tablespoon|
|Lemon juice||2 Tablespoon|
Rinse shrimp and thread on skewers through tail section and thicker end, arranging 4 to 6 shrimp on each skewer.
If using wooden skewers, be sure to soak in water for at least 12 hours to prevent burning.
In a small pan, melt butter over medium heat.
Add oil, garlic, and parsley.
Cook until just bubbling; remove from heat.
Baste skewered shrimp with butter mixture and place on a grill 4 to 6 inches above a solid bed of medium-hot coals; or place shrimp on a rack in a broiler pan 4 inches below heat.
Grill until shrimp turn bright pink (about 3 minutes), basting at least once with butter mixture.
Turn shrimp, baste again, and continue to grill until opaque in center when cut (2 to 3 more minutes).
Arrange shrimp on a serving platter.
Heat remaining baste with lemon juice; pour into small containers.
Offer for dipping.