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LOCATION: Recipes >> Outdoor Cooking >> Barbecued Garlic Shrimp

Print this Recipe    Barbecued Garlic Shrimp

Yield: 8

1 1/4 cup unsalted butter
12 green onions; chopped
15 garlic cloves; minced
2 cups dry white wine
6 Tbsp fresh lemon juice
1 1/2 lb large unpeeled shrimp
1 cup plus 3 Tbsp minced fresh parsley
Bamboo skewers; soaked in water 30 minutes
Hot pepper sauce; (such as Tabasco)
3 Tbsp minced green onion tops
Lemon wedges

Melt butter in heavy large skillet over medium-low heat. Add 12
chopped green onions and garlic and saute 3 minutes. Add white wine
and simmer 15 minutes, stirring occasionally. Mix in fresh lemon
juice. Season to taste with pepper. Transfer to large bowl and let
cool.

Cut shrimp down back through shell; do not peel. Remove veins. Add
shrimp and 1 cup parsley to garlic mixture and toss well. Cover
and chill 6 In ours, turning occasionally.

Prepare barbecue (medium-high heat). Remove shrimp from marinade.
Thread 2 shrimp on each skewer. Transfer marinade to heavy medium
saucepan. Simmer over medium heat until thick, stirring occasionally,
about 12 minutes. Strain through a sieve, set over a bowl, pressing
on solids. Season marinade with pepper sauce and salt. Spoon into
8 small ramekins; sprinkle with minced onion and 3 Tbsp parsley.
Place 1 ramekin on each plate.

Place shrimp on grill and cook until just pink and cooked through,
turning once, about 3 minutes. Divide shrimp among plates. Garnish
with lemon wedges and serve.

Serves: 8

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