Grilled Peel and Eat Jumbo Shrimip bathed in mustard butter and accompanied by salty, crispy Tuscan toast.
2 pounds raw jumbo shrimp (preferably wild caught) with the shells on
1 stick butter, softened
2 - 3 tablespoons brown mustard
2 tablespoons lemon juice
4 - 6 thick slices of rustic Italian bread
Olive oil
Coarse sea salt
Place shrimp in grill basket and put on grill over medium flame. In a medium bowl, mix together butter, mustard and lemon.
Place bread slices on grill. Brush with olive oil and dust with salt.
Flip shrimp with tongs. Brush 1/2 of the butter mixture on top. Flip bread and brush second side with olive oil and lightly salt.
When bread is toasted, remove to upper grill rack to keep warm. Turn shrimp a few times until cooked, transfer to a bowl and brush with remaining mustard butter. Eat with your hands! Serves 4.