Self Basting Shrimp

Skewers are a great appetizer for outdoor grilling. Try this shrimp version.

Self-Basting Grilled Shrimp

36 jumbo headless shrimp (about 3 pounds)

Motel Butter (recipe follows)

6 10-inch metal or water-soaked wooden skewers

Using sharp kitchen scissors, cut along backside of shrimp stopping just before the tails; remove dark vein and discard. Rinse under running water and pat dry. Using your finger, rub inside shell with 1/4 teaspoon Motel Butter. Carefully thread shrimp evenly onto skewers.

Preheat grill to medium heat. Grill, uncovered, for 6 to 8 minutes or until shrimp turn pink, turning once. Serve hot.

Motel Butter

2 sticks butter, at room temperature

1 teaspoon salt

1 pinch each black pepper and cayenne pepper

1 tablespoon chopped fresh chives

1 tablespoon fresh chopped parsley

1 small lemon (zest and juice)

1/4 cup finely grated Parmesan cheese

Combine butter, salt, black pepper, and cayenne in a medium-sized bowl; whisk until smooth. Add chives, parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and Parmesan cheese; whisk until blended. Cover and chill for at least 20 minutes.

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Enjoy!!!

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