Barbecued Shrimp Brushed with Creole Butter
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4 Servings
1.50 lb Large shrimp; shells on
8.00 Cloves garlic
4.00 Shallots
0.25 c Fresh oregano leaves;
-chopped
2.00 tb Fresh thyme leaves
0.50 lb Unsalted butter; softened
1.00 tb Worcestershire sauce
0.50 ts Salt
0.50 ts Freshly ground black pepper
0.50 ts Freshly ground white pepper
1.00 ts Cayenne pepper
2.00 Lemon; cut in wedges
Using small, sharp scissors, snip along the top ridge of each shrimp
shell. Using a small knife, cut into the top surface of the shrimp to
reveal the vein, then rinse it away.
In a food processor, mince the garlic, shallots, oregano and thyme.
Add the butter, Worcestershire sauce, salt, and peppers and process
until thoroughly blended. Fit the Creole Butter between the shell and
shrimp and refrigerate. Set aside the lemon wedges. The recipe up to
this point can be completed 8 hours in advance of cooking.
Preheat a gas grill to medium (350#161#F). When the grill is
preheated, brush it with oil, then place the shrimp on the grill.
When the shells turn pink on the underside, turn the shrimp over. Cut
into a shrimp to test for doneness. The shrimp are done when the
shells turn pink and the shrimp meat has lost its raw inside color,
about 6 minutes. (Alternatively, preheat the oven to 500#161#F. Then
turn the oven setting to broil and broil the shrimp 4 inches from the
heat for about 6 minutes.)
Serve the shrimp immediately on 4 heated dinner plates accompanied by
lemon wedges and napkins.
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