Grilled Jumbo Shrimp with Garlic-Herb Butter

The best way to eat these shrimp in the shell is to peel them at the table
and lick the garlicky butter off your fingers.

An aromatic, soft, spicy white from Argentina will contrast with the pungent garlic and smoky grilled
flavors here. Try the 2001 Santa Julia Torrontes Mendoza or the 2001 Bodega Jacques & François
Lurton Pinot Gris Mendoza.

-Herb Butter

INGREDIENTS
1. 1 stick (4 ounces) unsalted butter
2. 1/4 cup finely chopped parsley
3. 1/4 cup finely chopped basil
4. 3 garlic cloves, finely chopped
5. 1 shallot, finely chopped
6. 16 jumbo shrimp in the shell, preferably with heads left on
7. Salt and freshly ground pepper
8. White rum, for sprinkling (optional)

DIRECTIONS
1. In a small saucepan, combine the butter with the parsley, basil, garlic and shallot
and melt over low heat.
2. Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them
attached 1 inch below the head. Devein the shrimp and spread them open. Season with
salt and pepper, then brush liberally with the herb butter.
3. Grill the shrimp over a medium-hot fire, shell side down, until lightly charred,
about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds.
Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum
and grill until barely cooked through and bubbling, about 1 minute longer. Serve at
once.

MAKE AHEAD
The garlic-herb butter can be refrigerated overnight. Melt the butter before using.