1/2 cup butter, melted
1/2 cup olive oil
1/2 cup minced fresh herbs (parsley, thyme, cilantro)
3 tablespoons fresh lemon juice
4 cloves garlic, crushed
1 tablespoon minced shallot
salt
fresh ground pepper
1-1/2 lbs medium to large shrimp (unpeeled)
For Outback dipping sauce :
2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
Combine all ingredients except the shrimp.
Add the shrimp and mix.
Marinate at room temperature for one hour, stirring occasionally.
Prepare barbecue with medium-hot coals.
Skewer the shrimp.
Grill until opaque (about 2 minutes per side).
For the sauce:
Combine sauce ingredients and mix well. Chill.