* 1/2 cup (1 stick) butter, melted * 1/4 cup olive oil * 1/4 cup minced fresh herbs (parsley, thyme and cilantro) * 3 tablespoons fresh lemon juice * 3 large garlic cloves, crushed * 1 tablespoon minced shallot * salt and pepper, freshly ground * 1 1/2 pounds large to x-large-shrimp, unpeeled * Spinach leaves * Lemon slices
Preparation: Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.
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