1/2 c (1 stick) butter, melted
3 lg Garlic cloves, crushed
1/4 c Olive oil
1 tablespoon Minced shallot
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
Salt and pepper, freshly ground
1-1/2 lb medium large shrimp, unpeeled
3 tablespoon Fresh lemon juice
Spinach leaves
Lemon slices
Yield: 8 servings
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.
Makes 8 servings.