Buttterflied Grilled Shrimp with Garlic Butter
Preparation and Cook Time: 40 minutes
2 pounds jumbo shrimp, cleaned and deveined, with tail and shells (about 24 shrimp)
1/4 cup white wine
2 tb minced fresh parsley
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
salt n pepper
2 sticks of unsalted butter
1 tsp. fresh minced garlic
To butterfly the shrimp: Make sure to keep the shell and tail on. Using a paring knife, make a deep incision from the tail to the opposite end. The incision should be where the shrimp was already deveined. Make sure not to cut all the way through. Once the incision has been made use your fingers to spread open the shrimp's flesh until it lies flat. Place shrimp in a baking dish. In a bowl mix white wine, parsley, olive oil and lemon and whisk until well blended. Drizzle mixture over shrimp and add salt n pepper. Let sit for 15 minutes.
Meanwhile heat grill to medium to high heat. Place shrimp on grill shell side down. Cook for 4 minutes and flip for another 3-4 minutes or until shrimp is opaque.
For Garlic Butter: In a medium saucepan over medium heat and 1 stick of butter until melted. Add garlic and heat for 1 minute. Turn heat to a simmer and add the other stick of butter until melted. Stir continuously until all butter is melted and garlic is warm. Place in a small dipping bowl.
You can drizzle butter over the shrimp or simply dip the shrimp. I prefer drenching it in butter!