Metcalf Grilled Shrimp

Description:
Semi-scampi like sauce for grilled shrimp.  Makes enough
sauce for 4-5 pounds of shrimp.

Ingredients:
1   cup       butter
2   cups      extra virgin olive oil
1   cup       crushed garlic
1/2 cup       brown sugar
2   teaspoons sea salt
1   teaspoon  pepper, fresh ground
1   teaspoon  red chile powder
1/2 teaspoon  green chile powder
1   pinch     MSG (Aji no Moto)
3   cups      green onion, finely chopped
zest of 1 lemon
juice of 1 lemon

Sauce Directions:
- Melt butter with olive oil over low heat.
- Once butter is melted, increase heat to medium. Add garlic,
brown sugar, sea salt, pepper, chile powders and MSG to
taste.  Stir to combine.  Heat to simmer.
- Add green onions, stir to combine.  Turn off heat.
- Add zest and juice of lemon.  Stir mixture until well
combined.
- Adjust for taste.

Option:
- You can substitute 1/2 to 1 cup of white wine for the lemon.
- Add the wine before the green onion.  Heat to simmer and
cook for 5 minutes.  Then add the green onion as directed
above.

Grilling instructions:
- Defrost 4 pounds of raw shrimp.
- Butterfly, by cutting through the back shell.  It takes
some effort, but it's the best way to prepare them I think.
- Clean and drain the shrimp.
- At the grill, dip the whole shrimp tail in the sauce,
lightly coating with the oil.  Place immediately flesh down
on a medium heat grill.  Continue until grill is full.
- Close grill lid for 2-3 minutes, depending on your grills
heat level this will vary.
- Open the grill, turn the shrimp flesh side up and spoon on
some of the garlic mixture from the sauce.  Usually done in
groups of 5-10 shrimp at a time.
- Close the grill lid for about 3 minutes, again depending
on your grill.  This will cook the garlic sauce nicely with
the shrimp, making it finger licking good!