Source:

SusanM

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.