1 cup light extra virgin olive oil
1 cup freshly squeezed lemon juice
1 small onion
6 cloves garlic, peeled and crushed
1/2 teaspoon salt
paprika, fresh parsley, lemon wedges
1/2 teaspoon freshly ground black pepper
1/2 lb (2 sticks) unsalted butter
2 cloves garlic
liquid shrimp boil (optional)
In the bowl of a food processor or blender, process all ingredients (except shrimp, butter and 2 cloves garlic). Process until smooth.
Put shrimp into a Ziploc bag with blended ingredients (a drop or two of liquid shrimp boil may be added ). Marinate, refrigerated, for 2 hours, turning once or twice.
In a small saucepan, add 2 pressed garlic cloves and butter. Melt butter slowly, lifting saucepan and swirling constantly. Add 1-2 tablespoons freshly squeezed lemon juice and a few pinches of chopped fresh parsley (optional). Divide butter into small serving bowls for each person. Top with a pinch of paprika in the center of each bowl. Keep warm in oven while preparing shrimp.
Broil shrimp over white hot coals, turning once. Broil for 3-4 minutes on each side (leaving them in one spot on the grill in order to develop grill marks), or broil until shrimp are opaque in color.
Serve shrimp garnished with fresh kale, curly parsley or leafy celery sticks and lemon wedges.
Optionally, shrimp may be tossed with buttered bread crumbs before serving.