Sauce:
2 TB. unsalted butter
4 TB. lemon juice
1/2-3/4tsp. red pepper flakes
3-4 med garlic cloves, minced
1/8 tsp. salt
1/3 c. parsley, minced
Combine butter, lemon juice, pepper flakes, garlic and salt in large fry pan. Cook until butter melts and garlic softens. Keep warm but don't brown garlic. Add parsley just before serving.
1 1/2 lbs. extra lg. shrimp, peeled and deveined, tails left on
2-3 TB. olive oil for brushing skewers
1/4 tsp. sugar
salt and pepper
Pat shrimp dry with paper towels. Thread shrimp on 3 14" skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season with salt and pepper. Sprinkle one side of each skewer evenly with sugar.
Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs flip and grill until second side is pink and slightly translucent, 1-2 min. longer. Carefully remove shrimp skewers (they should be not quite cooked through). Slide the shrimp off skewer into the pan with the sauce. Cook, stirring until shrimp are opaque and fully cooked, about 30 seconds. Transfer to a serving platter and serve immediately.
Submitted by: Lisa
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