2 lbs. unpeeled jumbo fresh shrimp
3/4 c. butter or margarine, melted
1/4 c. fresh lime juice
Peeled shrimp, leaving tails intact; devein, if desired. Combine butter and lime juice in a small saucepan. Dip shrimp in butter mixture. Thread neck and tail of each shrimp onto six 14- inch skewers so shrimp will lie flat.
Grill shrimp, covered, over medium-hot coals (350 – 400 degrees) 3 – 4 minutes on each side or until shrimp turn pink. Bring any remaining butter misture to a boil over high heat; remove from heat, and serve with shrimp.
Yield; 4 – 6 servings.