Grilled Butterfly Shrimp

We love this quick, easy recipe that I found and 'tweaked' from Betty Crocker's Barbecue Cookbook. The recipe says it serves 6 people but my husband and I wipe out a pound of this shrimp so I'm saying it serves two. Prep time includes marinating time.

• Ready In: 1 hr 23 mins
• Serves: 2

Ingredients

• 1  lb  large raw shrimp, peeled
• 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
• 1  tablespoon parsley, chopped
• 1  tablespoon  oil
• 1  teaspoon dried basil
• 1⁄2 teaspoon salt
• 1  bay leaf, crushed
• 1  lemon, thinly sliced,divided

Directions

1. Devein shrimp by making a shallow cut lengthwise along the outside curve.
2. Remove sand vein.
3. Press each shrimp flat into a butterfly shape.
4. Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
5. Cover and refrigerate at least 1 hour.
6. Remove shrimp and reserve marinade.
7. Arrange shrimp in a lightly greased hinged wire grill basket.
8. Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
9. Garnish with remaining lemon slices.