Ingredients
1/4 c. butter softened
1/2 c. chopped parsley
2 cloves garlic minced
1 lb. lg. shrimp peeled, deveined, tails in tact
1 lemon juiced
Salt and pepper to taste
1 pinch red pepper flakes
Preparation
In a bowl, combine softened butter, parsley and garlic. Toss shrimp with the juice of 1 lemon and pour into a foil packet. Spread butter mixture over shrimp. Season with salt and pepper and a big pinch of red pepper flakes, seal the packet tightly. Grill outdoors over medium-high heat for about 8-10 minutes, with the lid closed. Serve shrimp in bowls with cooking liquid and crusty French bread for dipping.
