Sunday, May 17, 2009

peel 'n' eat shrimp

Not knowing what to make for dinner after a heavy 3 p.m. Italian lunch, I decided we should have something summery. Besides, yesterday's weather turned from dreary to sunny in the late afternoon. Grilled shrimp, corn on the cob and a light salad made sense to me.
Marian's peel 'n' shrimp (serves 4)
Generously sprinkle a dozen shrimp with kosher salt & pepper. Place seasoned shrimp on the BBQ and cook until shells turn pink and meat is opaque.In the meantime, melt a stick of butter. Once the shrimp is cooked, pour the butter into small dishes appropriate for dipping and add a few drops of Worcestershire sauce. Peel, dip and eat shrimp.

In case you were wondering what to drink, a bottle of prosecco and a bottle of chardonnay worked well for us!

2 comments:

  1. Summer, here we come! Shrimp+butter=pure joy.

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