This recipe is meant to be served as an appetizer, but you can double it to serve as an entrée.

INGREDIENTS | SERVES 4

• ½ cup melted butter
• ½ cup olive oil
• ½ cup mixed minced fresh parsley, thyme, and cilantro
• 3 tablespoons fresh lemon juice
• 3 large crushed garlic cloves
• 1 tablespoon minced shallot
• Salt, to taste
• Ground black pepper, to taste
• 1½ pounds unpeeled medium to large shrimp

Dipping Sauce

• 2 cups mayonnaise
• 2 cups sour cream
• ½ cup tomato chili sauce
• ½ teaspoon cayenne pepper

1. In a large bowl, combine the first 8 ingredients.

2. Mix in the shrimp and marinate in the refrigerator for 5 hours.

3. Combine all the dipping sauce ingredients into a bowl and mix well. Chill until needed.

4. Preheat the grill.

5. Thread the shrimp onto skewers.

6. Grill the shrimp for about 2 minutes per side.