1 pound Shrimp
1 stick Butter, melted
2 tablespoon(s) Olive oil
2 tablespoon(s) Worcestershire sauce
6 Garlic clove(s)
1 teaspoon Basil
1 teaspoon Tarragon
1 teaspoon Celery seed
2 tablespoon(s) White wine, dry
2 dash(es) Tabasco
Salt and pepper to taste
By some large shrimp, they are easier to grill. Butterfly them. If you have small shrimp you do not have to butterfly.
Combine all ingredients, except salt and pepper and marinate shrimp for at least one hour.
Grill and baste often. When they start to brown up, salt and pepper to taste and serve ’em up!