Grilled Shrimp with Triple Lemon Butter

BUTTER
6 lemons (limes may also be substituted)
8 T. butter (1 stick), slightly softened
1/2 t. salt
1/2 t. coarsely ground black pepper

DIRECTIONS

1. Set one lemon aside for step 2. Squeeze the juice from the remaining lemons until you have 1 cup. Place the lemon juice in small saucepan and boil until syrupy and reduced. Let cool.
2. Grate the zest from the reserved lemon and set zest aside. Using a small knife, cut off all the white pith to expose the yellow flesh of the lemon. Chop the lemon flesh, discarding the pits and the membranes.
3. Combine butter, lemon zest, chopped lemon, cooled lemon syrup, and salt and pepper in food processor and process until smooth.

Butter can be made in advance, covered, and kept refrigerated for a few days or frozen for a week. Bring to room temp before serving.

SHRIMP

20 extra large shrimp, peeled and deveined

Olive oil

Salt and pepper

2 T. finely chopped fresh chives

DIRECTIONS

1. Heat grill to high.
2. Brush shrimp with oil and season with salt and pepper. Grill the shrimp until pink and opaque, and just cooked through. 1 1/2 to 2 minutes on each side. Remove the shrimp to platter and brush hot shrimp with lemon butter. Sprinkle with chives and serve immediately.

Serves 4.