Australian Shrimp on the Barbie

Ingredients

• 1 1⁄2 pounds large Texas wild caught shrimp
• 1⁄2 stick butter
• 1⁄4 cup extra virgin olive oil
• 4 clove garlic, peeled and minced
• 1 Tablespoon lime juice, fresh squeezed
• 1 Tablespoon fresh cilantro, minced
• 1⁄2 teaspoon dried thyme leaves
• Kosher salt and freshly ground pepper to taste
• fresh lime wedges
• mango relish (see recipe)

Preparation

1. Peel & devein the shrimp, leaving the tails intact. Then, thread equal amounts of shrimp onto each of the four skewers. Set the skewers on a kitchen platter.
2. In a small saucepan heat the butter along with the olive oil and garlic over medium heat, until the butter is melted, and the garlic softens a little. Remove the pan from the heat and allow the butter mixture to cool down a bit in the pan, then stir in the lime juice and cilantro.
3. Divide the butter mixture in half, pouring the first half over the shrimp and allow them to marinate in the refrigerator for fifteen minutes. Keep the reserved half of the butter mixture separate from the raw shrimp.
4. After the shrimp are done marinating, sprinkle each skewer of shrimp with equal amounts of the thyme and season accordingly with salt and pepper.
5. Heat a charbroil grill to medium high.
6. Place the skewers on the hot charbroil grill and cook, turning once, until the flesh is firm, pearly, and opaque throughout. Begin checking before three minutes per side; cooking time varies with shrimp size and grill heat.
7. Place the shrimp on a clean warm platter and brush evenly with the remaining butter mixture.
8. Serve immediately with a squeeze of lime juice if desired, along with the mango relish.