*  Exported from  MasterCook Mac  *
                Barbecued Shrimp Brushed with Creole Butter
 Recipe By     : Carpenter & Sandison/Fusion Food Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish/Seafood                     Main Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        large shrimp -- shells on
    8      cloves        garlic
    4                    shallots
      1/4  cup           fresh oregano leaves -- chopped
    2      tablespoons   fresh thyme leaves
      1/2  pound         unsalted butter -- softened
    1      tablespoon    Worcestershire sauce
      1/2  teaspoon      salt
      1/2  teaspoon      freshly ground black pepper
      1/2  teaspoon      freshly ground white pepper
    1      teaspoon      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 (350#161#F). 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#161#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.
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 Nutr. Assoc. : 0 0 0 3390 0 0 0 0 0 1091 0 0