Shrimp with Lemon Chive Sauce

1-1/2 lb medium to large shrimp, peeled & deveined
1-1/2 Tbsp olive oil
1 tsp coarse Kosher or sea salt, or to taste
freshly ground black pepper

For Sauce:
1/2 cup butter, preferably unsalted
2 Tbsp fresh lemon juice
2-3 Tbsp minced chives
coarse Kosher or sea salt (optional)

Heat grill to high. Toss the shrimp with the oil, salt and pepper. Warm the butter in
a small skillet over low to medium heat on the stove or on a gas grill's side burner.
When butter is melted, remove from heat and stir in lemon juice, chives and, if
desired, salt. Grill the shrimp 2-3 minutes, then turn with tongs and grill 2-3
minutes more until opaque with a few lighly browned edges. Serve with sauce spooned on
top. Makes 4 or more servings.

recipe courtesy: "Good Times, Good Grilling" by Cheryl
and Bill Jamison (William Morrow), as featured in The
Oakland Press



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