If you are multiplying this shrimp recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.
Coastal Living JUNE 2006
Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.
Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.
Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.
Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.
Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.
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