Grilled Lime Scampi

Prep: If you are multiplying this recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.

Yield: Makes 2 servings

Ingredients

• 1  pound  peeled and deveined large shrimp
• 1/3  cup  fresh lime juice, divided
• 1  tablespoon  olive oil
• 1/2  cup  butter
• 2  green onions, chopped
• 3  garlic cloves, minced
• 1/4  cup  white wine
• Pinch of cayenne pepper
• 1/4  teaspoon  salt

Preparation

Combine shrimp, 1/4 cup lime juice, and olive oil in a bowl, tossing to coat. Set aside.

Melt butter in a large skillet. Add green onions and garlic, and sauté 1 to 2 minutes. Add wine, cayenne pepper, salt, and remaining lime juice. Simmer 3 to 5 minutes.

Grill shrimp over medium-high heat 3 minutes or until opaque. Toss shrimp in lime-butter sauce, and serve immediately.

Note: If it's pouring rain and you don't want to gear up like that famous yellow-clad fisherman to grill dinner, drain shrimp from the marinade and cook them in the lime-butter sauce in a large covered skillet for about 5 minutes.

Pour: Here are a few easygoing whites that are also easy on the wallet: 3 Blind Moose Chardonnay, Blackstone Winery Monterey County Pinot Grigio, Nobilo Marlborough Sauvignon Blanc, and Talus Collection Pinot Grigio. Feel free to use any of these in the recipe, as well.