From Grill to Thrill
Serve these spicy grilled shrimp with biscuits or crusty bread to soak up all the warm buttery sauce.
2 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon salt
1 1/2 pounds large shrimp (about 32), shelled and deveined, tails left on
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 cup fresh lemon juice
Several dashes Tobasco or Louisiana hot sauce, or to taste
Butter Sauce
1/2 cup unsalted butter
1 tablespoon dried thyme
1 tablespoon dried oregano
Lemon wedges for serving optional
- Prepare a medium-hot fire, in a charcoal grill, or preheat a gas grill to 375°F. Soak 8 bamboo skewers in water for 30 minutes.
- Meanwhile, combine the olive oil, garlic, and 1/4 teaspoon of the salt in a medium bowl. Add the shrimp and toss to thoroughly coat the shrimp. Let stand at room temperature for 20 minutes.
- For the butter sauce: In a small saucepan over medium-low heat, combine the butter, thyme, oregano, chili powder, Worcestershire sauce, and salt and stir until the butter melts. Remove the sauce from heat and stir in the lemon juice and hot sauce.
- Thread 4 shrimp onto each skewer. Clean the grill grids with a wire grill brush before cooking. Oil the hot grids with a wad of of paper towels soaked in vegetable oil.
- Place the skewers on the grill and cook for 1 1/2 to 2 minutes on each side, or until evenly pink. Push the shrimp off the skewers into a medium bowl. Pour in the warm butter sauce and toss to combine. Seve at once.
- Serve the corn with the remaining spicy lime butter.
Makes 8 appetizer servings or 4 main-course servings