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 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 lemons, cut into 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.
- Heat a gas grill to medium (350 degrees 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, heat the oven to 500 degrees 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 four heated dinner plates accompanied by
lemon wedges and napkins.