BROILED BUTTERFLIED SHRIMP WITH BUTTER, GARLIC AND LEMON, (for four)
1-½ pounds (20 to 24) medium to large shrimp
salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon finely minced garlic
8 tablespoons cold unsalted butter
2 tablespoons finely chopped chives
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1. Preheat a charcoal grill or the broiler to high.
2. Using a sharp knife and starting at the back of the shell, cut the shrimp partly open in half so that they can be opened up, butterfly fashion. Sprinkle the cut portions with salt and pepper and brush with the oil.
3. In a small saucepan combine the lemon juice, water and garlic. Cut the butter into 12 pieces. Bring the liquid to a boil and gradually add the butter, stirring with a wire whisk. When all the butter is added and melted, remove from the heat.
4. If the shrimp are to be broiled, place them 4 inches from the flame, cook about 1-½ minutes, and turn them cut side up. Return to the broiler and cook 1-½ minutes longer. If the shrimp are to be grilled, arrange them cut side down on the grill. Cook about 45 to 60 seconds on one side them turn them cut side up. Cook for about 45 to 60 seconds more and remove from grill.
5. Add chives to the hot butter. Arrange shrimp cut side up on a serving platter and spoon sauce over them.
Serve with corn on the cob, steamed sugar snap peas with mint and white rice.1