Title: Barbecued shrimp brushed with creole butter
 Categories: Main, Dishes
      Yield: 4 Servings
 
  1 1/2 lb Large shrimp; shells on
      8    Cloves garlic
      4    Shallots
    1/4 c  Fresh oregano leaves;
           -chopped
      2 tb Fresh thyme leaves
    1/2 lb Unsalted butter; softened
      1 tb Worcestershire sauce
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Freshly ground white pepper
      1 ts Cayenne pepper
      2    Lemon; cut in wedges
 
  Using small, sharp scissors, snip along the top ridge of each shrimp
  shell. Using a small knife, cut into the top surface of the shrimp to
  reveal the vein, then rinse it away.
  
  In a food processor, mince the garlic, shallots, oregano and thyme.
  Add the butter, Worcestershire sauce, salt, and peppers and process
  until thoroughly blended. Fit the Creole Butter between the shell and
  shrimp and refrigerate. Set aside the lemon wedges. The recipe up to
  this point can be completed 8 hours in advance of cooking.
  
  Preheat a gas grill to medium (350#161#F). When the grill is
  preheated, brush it with oil, then place the shrimp on the grill.
  When the shells turn pink on the underside, turn the shrimp over. Cut
  into a shrimp to test for doneness. The shrimp are done when the
  shells turn pink and the shrimp meat has lost its raw inside color,
  about 6 minutes. (Alternatively, preheat the oven to 500#161#F. Then
  turn the oven setting to broil and broil the shrimp 4 inches from the
  heat for about 6 minutes.)
  
  Serve the shrimp immediately on 4 heated dinner plates accompanied by
  lemon wedges and napkins.