- 2 pounds jumbo shrimp
- 1 large clove garlic, crushed and minced
- 1/2 teaspoon kosher salt
- juice of 1 lime or lemon
- 1/3 cup extra virgin olive oil
- 1/2 cup butter
- 1 teaspoon Worcestershire sauce
- Juice of 1/2 lemon, or about 1 tablespoon
- 1/8 teaspoon hot pepper sauce, such as Tabasco, or to taste
- 1 large garlic clove, crushed and minced
- dash kosher salt
- Remove the shells from the shrimp, leaving the tails intact. Devein the shrimp,* then rinse under cold running water.
- In a non-reactive container, zip-close food storage bag, or bowl, combine the 1 clove of crushed garlic, 1/2 teaspoon of kosher salt, the juice of one lime or lemon, and the olive oil.
- Put shrimp in bowl; stir to coat well.
- Cover or seal and refrigerate the shrimp for 2 hours, turning occasionally to keep the shrimp coated with the marinade.
- Heat the coals or gas grill to medium hot.
- Thread the marinated shrimp onto skewers** and grill about 5 to 6 inches from the coals for about 8 to 12 minutes, turning frequently. The shrimp will be opaque, a bright white and pink when done.
- Meanwhile, in a small saucepan over low heat, melt the butter. Add the Worcestershire sauce, juice of 1/2 lemon, hot pepper sauce, 1 clove of crushed garlic, and a dash of kosher sauce. Heat for 1 minute. Serve in small serving dishes with the grilled shrimp.
*The vein running down its back is the shrimp's intestinal tract, and it could be clear or grey to black. There's no harm in eating the veins, but they can be unpleasantly gritty. To remove the vein, run the tip of a small, sharp paring knife down the length of the back of the shrimp. Loosen the vein with the tip of the knife and then pull it out.
**If you use a stovetop grill, the skewers are optional. If you decide to broil the shrimp, remove the tails.