Creole Butter Shrimp

Creole Butter Shrimp 32 large uncooked shrimp we like the bag of frozen tail-on shrimp For The Butter Sauce: 1/2 c. butter melted 1 Tbsp minced garlic 2 Tbsp lemon juice 1 Tbsp finely chopped fresh thyme 1 Tbsp paprika 1 tsp. kosher salt 1/2 tsp. cayenne less if you don't like it spicy 1/2 tsp. turmeric Combine all the sauce ingredients in a medium size bowl and add the uncooked shrimp (leave the tail on). Cover the bowl and marinade for 1 hour in the fridge, then 1/2 hour at room temperature before cooking. Remove shrimp to a plate but don't discard the sauce! Pour sauce into a small sauce pan and bring to a boil for 1 minute, then remove from heat. Grill shrimp over high heat about 2 minutes on each side or until cooked through. Remove from grill and place in a serving bowl. Pour the butter sauce over the top. (Remove tails as you eat).