8 TBSP unsalted butter, melted
Juice from 1 whole fresh lemon
2 tsp rosemary
2 tsp thyme
2 tsp marjoram
2 tsp pepper
4 garlic cloves, minced
20 jumbo shrimp, peeled and deveined
Fresh lemon slices
Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. Pour the mixture into a large zip lock bag. Place the shrimp in the bag and seal tightly. Turn the bag over a few times to make sure the shrimp are covered well with the marinade. Allow the shrimp to marinate at room temperature for 1 hour.
Remove the shrimp and discard the marinade. Run the shrimp on a wooden skewer. Heat the grill to medium high. Cook the shrimp about 6 minutes turning over after 4 minutes. Serve with a fresh slice of lemon.
Grilling with a skewer can make for faster grilling and tasty meats. Bamboo skewers are great for grilling seafood but should be soaked in water for 30 minutes to keep them from burning on the grill.