THE ULTIMATE GRILLED SHRIMP
Recipe courtesy of Tyler Florence
Yield: 4 servings
1 cup (2 sticks) unsalted butter, softened
Leaves from 1 bunch of fresh basil
2 lemons
Kosher salt and freshly ground black pepper
16 large head-on jumbo shrimp in the shell, shells split down the back
Put a large grill pan on two burners over medium-high heat or pre-heat an outdoor gas or charcoal grill and get it very hot.  If you’re using an outdoor grill, take a few paper towels and fold them over several times to make a thick square.  Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
Meanwhile, throw the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of one of the lemons, and salt and pepper.  Puree.  Stuff about half of the butter under the shells of the shrimp (about ½ tablespoon per shrimp).  Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
To serve, put the shrimp on plates and dot with the remaining basil butter. Â Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.
This is such a great recipe. It allows you to enjoy sushi without the hazards of rolling (espec. if you’re a newbie at it
).. and without all the rice. I love the recipe. I would make a change and swap the mayo for Greek style yogurt.. you don’t use that much of it anyway.