Grilled Shrimp with Chili Lime Butter

For the shrimp

2 cups ice
1 pound, shrimp, deveined
1 tsp. salt
BBQ rub of your choice
Salt and freshly ground black pepper, to taste
12 bamboo skewers, soaked in water

For the chili-lime butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons chili powder

Fill large bowl with ice. Add shrimp, cover with water, stir in salt. Let shrimp soak for 10 minutes.

You can soak bamboo skewers in separate container at this time. Drain shrimp and pat dry.

Season shrimp with BBQ rub, or salt and pepper. Skewer shrimp (if you are pan-frying on stove, no need to skewer).

Melt butter in microwave or small sauce pan. Whisk in lime juice and chili powder. Season with additional chili powder and salt, as needed. Set aside, keep warm.

To cook:

Outdoor grill: Grill shrimp 2-3 minutes per side over medium-high, direct heat.

Broiler: Grill under broiler (6” away from heating element) 2-3 minutes per side.

Stovetop: Heat large frying pan over high heat. Add 1 Tbs. cooking oil and swirl to coat. Add shrimp to pan in single layer, not touching. Saute 2-3 minutes each side.

Plate grilled shrimp with warm Chili-Lime Butter.

Shared by Debbie McLean Warner