1 good fat London broil
2 cloves fresh garlic
1/2 cup (1 stick) butter
salt and pepper, to taste
fatty tiger shrimp, or any that you choose (fresh is best)
parsley
1 onion (if you like onions that is)
cotton string

If you have fresh shrimp (the best), shell um' head um' and soak um' in a bowl of clean water. After they are all cleaned up, drain water and put in bowl with a stick of butter and 2 cloves garlic chopped up into fine bits. Mix in the parsley to your likin'.

Butterfly the London broil (get one with a little fat on it and leave it on) start up that grill of yours and make it hot. Real hot to start with. Depending on how you like your meat, I like mine medium rare so I will say exactly how I do it. I throw the broil on the raw rack, no foil and sear it for about 1 minute on each side.

Once that is done I take the shrimp and sauce and fill up the butterflied broil. If you like onion, I take an onion and cut it into rings and place over the shrimp and then I take the cotton string and wrap up the broil so all the goodies don't fall out when you flip it over during the grillin'.

I toss it back on the grill and while it is cooking (fire should be cooled off some by now) I have a squirt bottle with water in it and I squirt down the meat about every 45 seconds to 1 minute. Keep it wet! I tried to do with out the water and It burned the meat and the shrimp wasn't done..

Your finished meal will be a nice black lined, medium rare London broil stuffed with white fluffy shrimp and onions. During the grillin' of course you are salting and peppering to taste. Crawdads and other seafood is also good in the broil.

Enjoy and experiment. There are no limitations! (Used a tenderloin out of an Elk one time... very tasty!!)

Submitted by: AZ