There are at least several hundred species of crustaceans commonly called shrimps or prawns. About 15 years ago, almost all shrimping/prawning was done in open waters. Since then, there has been a large movement to aquaculture, where brackish estuarine water is allowed to flow into croplands and man-made ponds. This type of proceedure comprises about 50 percent of our "catch" for a consistent supply for our needs.
Directions: Begin with 2 pounds of fresh un-peeled jumbo shrimp. Peel the shrimp and leave the tails intact. You may devein if you choose. Next, combine the following:
3/4 cup of butter, melted
3 cloves of garlic, minced finely
1/4 tsp white pepper
Peal the shrimp while leaving the tails intact. You may devein if you choose. Next, combine the ingredients in a small plastic or glass dish. Dip the shrimp in the mixture and then place on the grill.
Before beginning to grill the shrimp, bring the balance of the butter/garlic mixture to a boil over high heat. Remove and allow to stay warm.
Now, grill the shrimp over a medium to hot surface for 3 to 4 minutes until each one turns pink. Place on a warmed plate ready for serving. Serve with the butter/garlic mixture for a great tasting seafood dinner.