This dish usually ends up being an appetizer or side dish with something else.  But I have also eaten over noodles.

Ingredients

• 1 1/2 pounds of peeled shrimp
• 4 tablespoons butter
• 2 cloves garlic chopped
• 1 chopped jalapeño
• 1 teaspoon salt
• 1 cup chopped cilantro
• 2 lemons

Mix butter, garlic, jalapeño and salt into a bowl (I usually heat just a little it up to get the butter melted).  Coat the shrimp and let it marinade in the fridge for about an hour.   

Mix the cilantro and 1 lemon in a separate bowl.

I use one of those grill pans with holes in it (gives me good flare up!), but you can also put them on shish kabob (just make sure you soak wood shish kabobs for about 30-60 min first).  Toss the shrimp on the grill set to high.  Let cook until pink on both sides, then pour the lemon/cilantro mixture on shrimp.  Remove shrimp after 30 sec or so.  Cut the remaining lemon into wedges for those who love more lemon juice on their shrimp!  Serve em up.

-GrillDude