Grilled BBQ Shrimp serves 4
2 sticks butter
4 garlic cloves, chopped
2 teaspoons smoked paprika
2 tablespoons Worcestershire sauce
1 teaspoon tabasco
1 tablespoon chopped rosemary
½ teaspoon ground black pepper
1 pounds shrimp, 24 count, peeled and deveined
2 tablespoons chopped flat leaf parsley
French bread, sliced ¼ inch thick
Heat grill to high.
Melt butter in a large sauté pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cook additional 10 seconds. Add the Worcestershire, tobasco, juice of ½ lemon, rosemary, add ½ teaspoon pepper. Season with salt and reserve.
Toss the shrimp in canola oil and season with salt and pepper. Grill until lightly charred just cooked through. Remove the grill and toss in the butter sauce in the pan. Add the parsley and lemon slices and cook for 10 seconds.
Grill the bread until it has grill marks on both sides, about 30 seconds per side. Serve the shrimp and sauce with the grilled bread for dipping.