Ingredients:

1 1⁄2 lb large shrimp

2 tbsp olive oil

3 medium garlic cloves, minced

6 tbsp unsalted butter

2 tsp chili powder

2 tsp black pepper

4 tsp Worcestershire sauce 

1 tbsp fresh lemon juice

3⁄4 tsp salt

 

Directions:

Toss shrimp with oil, garlic and 1⁄2 teaspoon salt and marinate at cool room temperature for 15 minutes.

 

While shrimp marinate, pre- pare grill for cooking. If using a propane grill, light the grill according to the manufacturer’s instructions. Remember to keep the top open. Once the grill is lit, the lid can be closed in order to preheat burners. Preheat the grill for 10 minutes, and then reduce heat to moderately high.

 

Heat butter, chili powder, pepper, Worcestershire sauce and remaining 1⁄4 teaspoon salt in saucepan over moderately low heat, stirring, until butter is melted. Remove from heat and stir in lemon juice.

Thread shrimp onto a skewer and grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.