INGREDIENTS

INSTRUCTIONS

Cut almost thru each shrimp down its back, from neck to tail. Pull out and
discard veins. Rinse shrimp and lay open, cut sides down, pressing to
flatten. Lay butterflied shrimp in a container, about 9 x 13".
Mix lime juice, garlic, butter and hot sauce and pour half over the shrimp.
if making ahead, cover and chill shrimp and reserved sauce up to 1 hour.
Lay shrimp, spread open, on a grill above a solid bed of hot coals or over
high heat on a gas grill (you can hold your hand at grill level on 2 to 3
seconds). Close lid on gas grill. Cook, turning once, til shrimp are pink
and opaque but still moist looking in thickest part (cut to test), 5 to 7
mins total. Transfer to platter as cooked. Combine shrimp marinade and
reserved sauce and heat til boiling. Spoon sauce over grilled shrimp and
add salt to taste.
Recipe by: Cynthia Oel via Sunset Magazine May '97
Posted to KitMailbox Digest  by wsmann@juno.com (William S Mann) on Apr 20,
1998

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