Grilled Shrimp

In a small bowl, combine the butter, lemon juice, chili powder, ground ginger and salt. Set 1/4 cup of the mixture aside for later. Editor's Tip: This seasoned butter also tastes great on other seafood, like grilled scallops or grilled lobster tails.

Thread the shrimp onto eight metal or soaked wooden skewers. Editor's Tip: If you're using wooden skewers, soak them in water for 30 minutes before threading the shrimp. Then, to skewer the shrimp, thread the skewer through the thickest part of the shrimp. Curl the tail toward the head, and finish threading through the skinny end, about an inch above the tail. To make very large shrimp easier to work with, thread a second skewer running parallel to the first one. Leave a little space between each shrimp so they cook evenly.

Grill the shrimp, covered, over medium heat for three to five minutes on each side or until the shrimp turn pink, basting occasionally with butter mixture. Editor's Tip: When you're finished basting, throw the basting butter away. It's contaminated with raw shrimp.

Remove the shrimp from the grill, and brush with the reserved 1/4 cup butter mixture.