Grilled Garlic And Lemon Shrimp Over Baguette

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   1) If youre using bamboo skewers, soak in water for 20 minutes.

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   You will need 16-20 depending on how large your shrimp are or use metal skewers.

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   To thaw frozen shrimp: place in a large colander and allow cold water to slowly run into colander, over shrimp and down drain.

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   Once thawed, peel shrimp and allow to drain in colander.

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   Put drained shrimp into a dry bowl.

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   Toss with olive oil, salt, and pepper.

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   Skewer 2 shrimps per skewer.

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   Refrigerate.

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   2) Put all garlic lemon butter sauce ingredients into a microwavable dish.

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    Refrigerate.

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    Cut baguette in half lengthwise.

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    3) When youre ready to cook, preheat the grill.

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    Microwave the sauce ingredients until just melted and stir.

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    Set aside.

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    4) Grill the bread on both sides until you have grill marks on them and then cut in half on a diagonal (so that you have 6-inch segments), set aside.

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    Grill the shrimp for 2-3 minutes per side or until bright pink.

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    5) To serve, place two shrimp skewers in a criss cross over a piece of grilled bread and generously baste with the lemon garlic butter mixture.

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    Garnish with chopped parsley and lemon wedges.

No additional tips available.