Ingredients:
1 1/4 cups unsalted butter
12 green onions, chopped
15 cloves garlic, minced
2 cups dry white wine
6 tablespoons fresh lemon juice
1 1/2 lbs large unpeeled shrimp
1 cup fresh parsley, minced
3 tablespoons fresh parsley, minced
to taste bamboo skewers, soaked in water 30 minutes
to taste hot pepper sauce ( such as Tabasco)
3 tablespoons green onion tops, minced
to taste lemon wedges
Directions:
Melt butter in heavy large skillet over medium-low heat.
Add 12 chopped green onions and garlic and saute 3 minutes.
Add white wine and simmer 15 minutes, stirring occasionally.
Mix in fresh lemon juice. Season to taste with pepper.
Transfer to large bowl and let cool.
Cut shrimp down back through shell; do not peel.
Remove veins.
Add shrimp and 1 cup parsley to garlic mixture and toss well.
Cover and chill 6 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove shrimp from marinade. Thread 2 shrimp on each skewer.
Transfer marinade to heavy medium saucepan.
Simmer over medium heat until thick, stirring occasionally, about 12 minutes.
Strain through a sieve, set over a bowl, pressing on solids.
Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 Tbsp parsley.
Place 1 ramekin on each plate. Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes.
Divide shrimp among plates.
Garnish with lemon wedges and serve.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.