Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup minced onion

8 garlic cloves, minced

3 tablespoons dry white wine

1 tablespoon fresh lime juice

2 tablespoons chopped parsley

1 pound extra-large shrimp, shelled and deveined, tails left on

Preparation

Light a grill. In a bowl, mix the 1 tablespoon of oil with the onion, garlic, wine, lime juice and parsley. Season the shrimp with salt and pepper and add to the bowl; rub with the marinade and let stand for 15 minutes.

  1. Thread the shrimp onto 4 skewers and rub the butter all over the shrimp. Oil the grate. Grill the shrimp over moderate heat, basting with the marinade and turning, until just cooked through, 7 minutes. Serve with steamed rice.