Ingredients
1½ lbs shrimp, 21 to 25 per lb.
2 Tbsp olive oil
3 garlic cloves, minced
¾ tsp salt
6 Tbsp unsalted butter
2 tsp chili powder
2 tsp black pepper
4 tsp Worcestershire sauce
1 Tbsp lemon juice
Preparation
Snip shells of shrimp with scissors down the middle to the back, leaving the tail and first segment of shell intact.
Make an incision along the length of the back where shells are cut and devein, leaving shells in place.
Leaving the shells on will prevent the shrimp from becoming tough on the outside when grilled.
Toss shrimp with oil, garlic, salt, and marinate at cool room temperature for 15 minutes.
While you marinate the shrimp, prepare the grill for cooking.
If using a charcoal grill, open vents on the bottom of the grill, then light charcoal.
If using a gas grill, preheat burners on high, and covered for 10 minutes, then reduce heat to medium-high.
Heat butter, chili powder, pepper, Worcestershire sauce, and salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through for 3 to 4 minutes.
Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
