1 1/2 lb. lg. shrimp
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. garlic, finely minced
8 tbsp. cold butter
2 tbsp. chives, snipped

Butterfly the shrimp by using a sharp knife and starting at the back of the shell. Cut the shrimp partly open. Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer.

In small saucepan combine lemon juice, water and garlic. Cut butter into 12 pieces. Bring liquid to a boil and gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat. Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up. Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them. Serves 4.