1 1/2 lb Large shrimp; shells on
8 Cloves garlic
4 Shallots
1/4 c Fresh oregano leaves;
Chopped
2 tb Fresh thyme leaves
1/2 lb Unsalted butter; softened
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Freshly ground white pepper
1 ts Cayenne pepper
2 Lemon; cut in wedges
Using small, sharp scissors, snip along the top ridge of each
shrimp shell. Using a small knife, cut into the top surface of the
shrimp to reveal the vein, then rinse it away.
In a food processor, mince the garlic, shallots, oregano and
thyme. Add the butter, Worcestershire sauce, salt, and peppers and
process until thoroughly blended. Fit the Creole Butter between
the shell and shrimp and refrigerate. Set aside the lemon wedges.
The recipe up to this point can be completed 8 hours in advance of
cooking.
Preheat a gas grill to medium. When the grill is preheated, brush
it with oil, then place the shrimp on the grill. When the shells
turn pink on the underside, turn the shrimp over. Cut into a
shrimp to test for doneness. The shrimp are done when the shells
turn pink and the shrimp meat has lost its raw inside color, about
6 minutes. (Alternatively, preheat the oven to 500 F. Then turn
the oven setting to broil and broil the shrimp 4 inches from the
heat for about 6 minutes.)
Serve the shrimp immediately on 4 heated dinner plates accompanied
by lemon wedges and napkins.
