lb.
large shrimp, peeled and deveined (thawed, if frozen)
1/3
cup
butter or margarine
2
tbsp.
sliced green onions
3/4
tsp.
grated lemon peel
2
tbsp.
minced fresh parsley
Hot cooked angel hair pasta (optional)
Lemon slices (optional)
Parsley sprigs (optional)
Directions
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Stir together 2 tablespoons of the lemon juice and 2 cloves minced garlic; drizzle over shrimp. Grill shrimp, covered with grill lid, 2 minutes on each side or until shrimp turn pink.
Melt butter in large skillet over medium-high heat. Add green onions, lemon peel, remaining 4 tablespoons lemon juice and remaining garlic clove, stirring constantly, until mixture is bubbly. Reduce heat to medium; stir in shrimp and heat through. Sprinkle with parsley and serve over hot pasta, if desired. Garnish with lemon slices and parsley sprigs, if desired.
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