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BUTTERFLIED GARLIC SHRIMP




Source of Recipe


Roberta


List of Ingredients




1¼ lb Shrimp (12-15 per pound)

½ cup lime juice

12+ Cloves of garlic, minced

2 Tablespoons melted butter

4 teaspoons hot sauce


Recipe



CUT ALMOST THRU EACH SHRIMP, DOWN ITS BACK, FROM NECK TO TAIL. PULL OUT AND DISCARD VEINS. RINSE AN LAY OPEN, CUT SIDES DOWN, PRESSING TO FLATTEN. LAY BUTTERFLIED SHRIMP IN A CONTAINER, ABOUT 9” BY 13”.



MIX LIME JUICE, GARLIC, BUTTER AND HOT SAUCE. POUR HALF OVER THE SHRIMP. IF MAKING AHEAD, COVER AND CHILL UP TO 1 HOUR.



LAY SHRIMP, SPREAD OPEN, ON A GRILL ABOVE A SOLID BED OF HOT COALS OR OVER HIGH HEAT ON A GAS GRILL. CLOSE LID ON GAS GRILL. COOK, TURNING ONCE, UNTIL SHRIMP ARE PINK AND OPAQUE BUT STILL MOIST LOOKING – 5 TO 7 MINUTES. TRANSFER TO PLATTER.



COMBINE SHRIMP MARINADE AND RESERVED SAUCE AND HEAT UNTIL BOILING. SPOON SAUCE OVER SHRIMP.

Makes 3-4 servings