2 lbs. large fresh, or thawed uncooked frozen, peeled shrimp
1/2 c. melted butter
1/2 c. white wine
1 1/2 tsp. salt
1 tbsp. mined garlic, or to taste
1/2 c. parsley chopped fresh parley
2 tbsp. freshly grated lemon zest
2 tbsp. fresh lemon juice
In a flameproof baking dish, large enough to hold shrimp in one layer, stir together butter, wine, salt, garlic and half of parsley. Add shrimp and cook on hot grill for 5 minutes. Turn shrimp over and sprinkle with remaining parsley, lemon zest, and lemon juice. Continue to cook shrimp until just cooked through, 5 to 10 minutes more.
