2 pounds extra-jumbo shrimp per pound), shell left on
2 teaspoons kosher salt
0.5 cup juice of lime freshly squeezed
3 tablespoons olive oil
2 teaspoons coarse pepper black
2 sticks butter unsalted
2 tablespoons worcestershire sauce
Equipment
frying pan
grill
Directions
Heat the grill to high.
Place a few large cazuelas or a large high-sided saute pan on the grates of the grill.
Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme and cook until the butter has melted and the mixture begins to simmer.
While the butter mixture is melting, toss the shrimp with the oil and place on the grill in an even layer. Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes.
Remove from the heat and stir in the parsley.
While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted.
