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Grilled Shrimp
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  • 2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
  • 1 cube butter
  • 1/2 tsp (2 ml) seasoning salt
  • 1/4 tsp (1 ml) paprika
  • 2 cloves garlic, minced
  • Soak wood skewers if you are using wooden ones.
  • Rinse and dry shrimp.
  • Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
  • Melt butter and saute garlic.
  • Add seasoning salt and paprika.
  • Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
  • Turn shrimp to baste and grill on both sides.
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.

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