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Ingredients
- 1/2 cup (1 stick) butter, melted
- 1/4 cup olive oil
- 1/4 cup each minced fresh parsley, thyme and cilantro
- 3 tablespoons fresh lemon juice
- 3 large garlic cloves, crushed
- 1 tablespoon minced shallot
- salt and pepper, freshly ground
- 1 1/2 pounds large to x-large-shrimp, unpeeled
- Spinach leaves
- Lemon slices
Details
Preparation
Step 1
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.
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