1 bag jumbo grilled shrimp, raw, peeled and deveined; tails on (I got mine at Target)
1/4 C. melted butter from grass-fed cows (I use Kerrygold)
2 Tbsp. extra virgin olive oil
2 tsp. minced garlic
1/4 tsp. Tabasco
sea salt and pepper to taste
Thaw shrimp in cold water. Meanwhile, melt the butter in a bowl. Add remaining ingredients. Place shrimp in a 1-gallon zippered bag and pour butter mixure over it. Refrigerate for one hour. Skewer shrimp, grill until pink – brushing with remaining butter mixture.