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Grilled Shrimp with Lemon-Chive Sauce

24 raw jumbo shrimp

2 T. olive oil

Lemon-chive sauce

2 T. lemon juice

2 T. water

2 T. finely minced garlic

1/2 cup cold butter

1/2 T. finely chopped chives

Shell and de-vein shrimp, leaving tails intact. Place in shallow pan and pour 2 T. oil over them. Let stand for 15 minutes.

In small saucepan, combine lemon juice, water and garlic. Cut butter into pieces. Bring liquid to boil and gradually add butter, stirring with whisk. When butter is melted, remove from heat. When ready to serve, stir in chives.

Heat grill or broiler. Place shrimp on hot grill. Grill for 2 to 3 minutes, turning once or twice. Remove to serving platter and add lemon-chive sauce. Makes four to six servings.

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