by Starr Rathburn

Created on: April 16, 2008   Last Updated: June 10, 2011

Garlic with lemon-butter sauce is a perfect match for seafood. This will serve 6 to 8, depending on shrimp size. Be sure to lightly oil the cold rack before grilling.

You'll need:

6 to 8 wooden skewers
1 gallon-size zipper bag

2 pounds large raw shrimp
1/3 cup lemon juice
1/2 cup butter
1 Tablespoon Splenda
1 Tablespoon Worcestershire sauce
2 or 3 garlic cloves, minced

1. Wash and drain shrimp, then place in zipper bag.

2. Place other ingredients into glass or plastic container with a screw-top lid. Cover tightly and shake until well mixed.

3. Pour over shrimp. Squeeze excess air out of bag, seal and place in shallow pan large enough to lie flat. Refrigerate for 1 to 3 hours, flipping bag over occasionally.

4. About 20 minutes before grilling, place skewers in ice water to soak. While rack is still cool, lightly oil or spray with Pam. (Do this before putting rack on grill.)

5. Drain marinade into saucepan and heat on medium-low until simmering. Stir occasionally.

6. Thread shrimp onto skewers. Pour marinade into bowl to bring to grilling area.

7. Grill shrimp over medium-hot coals 4 to 8 minutes, until pink and opaque. Brush occasionally with heated butter marinade. Turn skewers only once.
Discard any unused marinade.

8. Serve over hot freshly cooked rice, with a lemon wedge on the side.

Your friends will love you for this delicious dish, and you'll love it because it's simple to prepare.

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