Barbecued Shrimp Brushed with Creole Butter

* Exported from MasterCook Mac *

Barbecued Shrimp Brushed with Creole Butter

Recipe By : Carpenter & Sandison/Fusion Food Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds large shrimp -- shells on
8 cloves garlic
4 shallots
1/4 cup fresh oregano leaves -- chopped
2 tablespoons fresh thyme leaves
1/2 pound unsalted butter -- softened
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
2 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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Nutr. Assoc. : 0 0 0 3390 0 0 0 0 0 1091 0 0