2 lb. uncooked large shrimp (15 to 20 to a pound)
2 cloves garlic
3/4 c. butter
1/2 tsp. each: tarragon, rosemary, thyme
3 tbsp. lemon juice
1 1/2 tsp. salt
Freshly ground pepper to taste

Remove shell, leaving tail in place and devein shrimp. Mince or crush the garlic and combine with the butter and the herbs in a small saucepan. Let stand over heat for a few minutes to blend flavors, then add lemon juice. Tear 6 (12 inch) squares of heavy duty aluminum foil and arrange 4 or 5 shrimp on each.

Pour over the garlic-butter mixture and sprinkle each serving with salt and freshly ground pepper. Bring foil up over shrimp, gathering edges together and twist at top to form a poke. Place on grill over a medium-hot fire for 10 to 20 minutes.