Broiled Mexican Shrimp Skewers

10-inch wooden skewers
14 Large raw shrimp, in the shell
2 tablespoons fresh garlic, crushed
1 Jalepeno pepper, seeded and finely diced
2 Green onions, finely diced
1/2 tablespoon cracked black pepper
1/4 cup butter
1 tablespoon fresh parsley, finely diced
Juice of 1/2 lemon

Combine butter, garlic and Jalapeno in a medium-sized saucepan and cook over medium heat for 2 minutes. Add green onions, black pepper, and lemon juice. Set aside.

Make a cut on the back side of the shell of each shrimp 3/4 of the way between the head and the tail. Brush butter mixture inside each shell. Place 5 shrimp on each skewer. Broil on a barbecue or cook for 3 minutes per side in a heavy saute pan over medium light heat, basting frequently with the butter mixture.

Serve shrimp over white rice with peeled cucumber sticks sprinkled with lime juice and chili powder.

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