As soon as I get to South Carolina and get my hands of some fresh shrimp, this is the recipe I'll be using!


2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, softened slightly salt

40 jumbo shrimp, peeled, deveined
olive oil
salt and fresh black pepper
8 medium wooden skewers, soak in water
fresh dill

For butter: Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.

For Shrimp: Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.