2 pounds shrimp (frozen or fresh)
1/2 cup (1 stick) butter (no substitute)
1 teaspoon garlic powder
1/2 teaspoon curry powder (optional)
1 tablespoon any wine available
1/2 teaspoon salt
Dash of pepper
3 tablespoons parsley
Melt butter and add all ingredients except shrimp. Using foil (12 x 18-inches) packets or small foil pans, add shrimp to butter sauce and divide evenly. Seal your packets or pans with foil completely so you can turn these over the coals after 8 minutes; grill another 8 minutes until done.
Serve in foil packets.
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