Couzan Billy's Shrimp on the Barbee

From the kitchen of Kevin Taylor, the BBQ Guru

The tarragon and celery seed add a nice subtle touch to the flavor of the shrimp!

1 pound shrimp
1/2 cup (1 stick) butter, melted
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
6 garlic cloves
1 teaspoon basil
1 teaspoon tarragon
1 teaspoon celery seed
2 tablespoon dry white wine
2 dashes Tabasco
Salt and pepper to taste

Buy some large shrimp; they are easier to grill. Butterfly them. If you have small shrimp, you do not have to butterfly.

Combine all ingredients, except salt and pepper, and marinate shrimp for at least one hour.

Grill and baste often. When they start to brown up, salt and pepper to taste and serve 'em up!