Instructions: To make the Marinade: In a small saute pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

This recipe yields 4 servings.

Wine Recommendation: A Pinot Blanc from Alsace, France, with its clean flavors of minerals and citrus, is just what this dish needs. Its refreshing acidity and low alcohol profile will allow the spicy sauce to work its magic.

Beer Recommendation: Let the good times roll with a NAwlins brew called Blackened Voodoo. A very dark beer with a surprisingly light profile, this Voodoo is a blessing that bathes the shrimp in a bittersweet malt and finishes with a cooling licorice bite.

Comments: The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty - this ones a finger-lickin feast!

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