Instructions: Peel shrimp, leaving tail intact; devein, if desired.

Combine butter and lime juice in a small saucepan. Dip shrimp in butter mixture. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat.

Grill shrimp, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or until shrimp turn pink. Bring any remaining butter mixture to a boil over high heat; remove from heat, and serve with shrimp.

This recipe yields 4 to 6 servings.

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