2 pounds jumbo shrimps, shelled and deveined, tail left on
1 large clove garlic, crushed
juice of 1 lime or lemon
1/3 cup olive oil
garlic butter, below
Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.
Garlic Butter for Dipping
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce
1 large garlic clove, crushed
In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.