Grilled Shrimp with Lemon Dill Butter

Grilled Shrimp with Lemon Dill Butter

Lemon Dill Butter:

2 cups lemon juice

3 tablespoons finely chopped fresh dill

2 cloves garlic – crushed finely

2 sticks unsalted butter, softened slightly

salt

Shrimp:

40 jumbo shrimp, peeled, deveined

olive oil

salt and fresh black pepper

8 medium wooden skewers, soak in water

fresh dill

For butter: Place lemon juice and garlic in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.

For Shrimp: Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice.

Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.