Grilled Garlic Butter Shrimp

I had almost forgotten that I used to do the shrimp on the stove top in a sauce pan years ago. I saw a recipe that kind of reminded me of my recipe, so I pulled it back out. I decided to grill them on skewers, and they are now our favorite go-to shrimp!

1lb uncooked deveined peeled large shrimp
6 tablespoons butter
2 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
8 slices baguette

In a 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce and 3 cloves chopped garlic. Reserve 2 tablespoons of the marinade for the bread. Add shrimp to a zip top bag. Pour remaining butter mixture over shrimp; carefully toss to coat. Marinade for a couple of hours in the refrigerator.

Brush baguette slices on both sides with the reserved 2 tablespoons of the butter mixture and toast until golden brown. Transfer to a bread bowl and keep warm.

Skewer the shrimp about 5 to 6 shrimp per skewer. Brush shrimp with any left over marinade. Grill shrimp for 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.

Serving Suggestion: Serve shrimp with bread and a tossed salad.