Barbecued Shrimp Brushed with Creole Butter
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 t...
Ingredients
- 11/2 pounds large shrimp -- shells on
- 8clovegarlic
- 4shallots
- 1/4cupfresh oregano leaves -- chopped
- 2tablespoonfresh thyme leaves
- 1/2poundunsalted butter -- softened
- 1tablespoonworcestershire sauce
- 1/2teaspoonsalt
Directions
- 1
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
Using a small knife, cut into the top surface of the shrimp to reveal the vein, then rinse it away
- 3
In a food processor, mince the garlic, shallots, oregano and thyme
- 4
Add the butter, Worcestershire sauce, salt, and peppers and process until thoroughly blended
- 5
Fit the Creole Butter between the shell and shrimp and refrigerate
- 6
Set aside the lemon wedges
- 7
The recipe up to this point can be completed 8 hours in advance of cooking
- 8
Preheat a gas grill to medium (350#161#F)