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Directions:
Peeled shrimp, leaving tails intact; devein, if desired. Combine butter and lime juice in a small saucepan. Dip shrimp in butter mixture. Thread neck and tail of each shrimp onto six 14- inch skewers so shrimp will lie flat.
Grill shrimp, covered, over medium-hot coals (350 - 400 degrees) 3 - 4 minutes on each side or until shrimp turn pink. Bring any remaining butter misture to a boil over high heat; remove from heat, and serve with shrimp.
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