Grilled Shrimp with Lemon Dill Butter
Lemon Dill Butter:
2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 cloves garlic -
2 sticks unsalted butter, softened slightly
40 jumbo shrimp, peeled, deveined
salt and fresh black pepper
medium wooden skewers, soak in water
For butter: Place lemon juice and garlic in a small non-reactive saucepan and
reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup
and dill, then season with salt and pepper to taste. Mix well and scrape into a
ramekin. Refrigerate for 1 hour.
For Shrimp: Preheat grill to high. Toss the shrimp in some olive oil and season
with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp
so that the skewer passes through it twice.
Grill, turning once for 4 to 5 minutes. Remove the shrimp
from the grill to a large platter and brush generously with Lemon-Dill Butter.
Garnish with fresh dill.