Barbecued Garlic Shrimp
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 1⁄4 cups unsalted butter
- 12 green onions, chopped
- 15 cloves garlic, minced
- 2 cups dry white wine
- 6 tablespoons fresh lemon juice
- 1 1⁄2 lbs large unpeeled shrimp
- 1 cup fresh parsley, minced
- 3 tablespoons fresh parsley, minced
- to taste bamboo skewer, soaked in water 30 minutes
- to taste hot pepper sauce (such as Tabasco)
- 3 tablespoons green onion tops, minced
- to taste lemon wedge
directions
- Melt butter in heavy large skillet over medium-low heat.
- Add 12 chopped green onions and garlic and saute 3 minutes.
- Add white wine and simmer 15 minutes, stirring occasionally.
- Mix in fresh lemon juice. Season to taste with pepper.
- Transfer to large bowl and let cool.
- Cut shrimp down back through shell; do not peel.
- Remove veins.
- Add shrimp and 1 cup parsley to garlic mixture and toss well.
- Cover and chill 6 hours, turning occasionally.
- Prepare barbecue (medium-high heat). Remove shrimp from marinade. Thread 2 shrimp on each skewer.
- Transfer marinade to heavy medium saucepan.
- Simmer over medium heat until thick, stirring occasionally, about 12 minutes.
- Strain through a sieve, set over a bowl, pressing on solids.
- Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 Tbsp parsley.
- Place 1 ramekin on each plate. Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes.
- Divide shrimp among plates.
- Garnish with lemon wedges and serve.
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