What a quick and easy way to cook up some large raw shrimp with little clean-up. Any receipes?

Quick/Easy

1 cup (2 sticks) butter
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
6 tablespoons chopped fresh chives
Freshly ground pepper

36 uncooked jumbo shrimp, peeled, deveined and butterflied
Whole chives

Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.

Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately

Chop up a couple slices of bacon into 1/2 inch dice. In a non-stick skillet, cook the bacon to render the fat, getting the bacon to the well done stage. Remove the bacon to drain, and pour out all buy 1 to 2 Tbs of the grease (depending on the number of shrimp).

Return the pan with the grease to the heat and toss in a finely diced scallion and two finely dice garlic cloves. After about 30 seconds, add your shrimp, a splash of wine (I like Marsala or Sherry for this) and cook until done. Add back the reserved bacon.

This recipe is a great building block. You can serve the shrimp as is, perhaps placeed over some frisee or arugula. Or you can add some olive oil and toss with cooked pasta. (When I do this, I add in some sliced sun dried tomatoes from a jar). If you want, you can add butter and/or cream to make a thicker sauce. The bacon/shrimp combination has unlimited uses.

Grab a bunch of *unpeeled*, deveined shrimp. Melt some butter in a sautee pan. Sautee, season with salt and pepper. Add brandy; flambee.

Take off heat, add chopped parsley. Toss. Serve with crusty bread, bibs, and extra napkins.

Grab some Zatarrans crab/shrimp boil, add it to a big pot of water along with plenty salt, boil for a couple minutes and then let sit for a few minutes. Drain and serve warm or chill and serve with coctail sauce. Quick, easy, and delicious!

Eric, I presume you would throw some shrimp in that simple recipe of yours! If you boil 'em, make sure to leave the shell and head on. Otherwise, you'll end up with mealy, soggy shrimp.

Err, um - yea, that would probably help

I like Old Bay Seasoning.

I like to throw sweet chili sauce, mirin and a zesty italian dressing as a marinade and bbq. Usually do this with prawns though.