Barbecue Shrimp

By karen1

Ingredients

• 6 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon turmeric
• 32 large shrimp (about 1 1/2 pounds), in shells

Preparation

Step 1

In a small sauté pan over medium heat, melt butter. Add garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from heat and add lemon juice, thyme, paprika, salt, cayenne and turmeric. Stir and cool to room temperature.
Using a sharp knife, split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 20 to 30 minutes.
Preheat a gas barbecue grill to high or, if using charcoal or wood, prepare a fire and let it burn until the coals or wood are ash-covered.
Remove shrimp from the bag and discard the marinade. Grill over "direct high" heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired. Makes 4 servings.