1½ pounds large shrimp, deveined (not cooked shrimp)
½ cup butter (1 stick)
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2 cloves garlic (or to taste)
1 tablespoon paprika
2 teaspoons lemon pepper
1 teaspoon thyme
½ teaspoon cayenne pepper
½ teaspoon salt (can use garlic salt if you want even more garlic flavor)
½ teaspoon turmeric
¼ crushed red pepper
Rinse the shrimp and put into a resealable plastic bag; set aside.
For the marinade: In a small saute pan, melt the butter, add garlic and saute until soft, 3 minutes. Remove garlic and squeeze it through a garlic press back into the melted butter. Add remaining spices to the butter and mix well. Cool 10 minutes.
Pour marinade into bag with shrimp; shake to coat evenly. Seal and refrigerate about 15 minutes.
Heat a grill to medium heat.
Remove shrimp from marinade and put shrimp onto skewers. Grill shrimp on medium heat for about 7 minutes, turning once halfway through grilling time.
Serve as an appetizer, or, over rice for a main course.
Serves four (dinner portions).