These irresistible hors d'oeuvres are chef Robert Del Grande's Thanksgiving trump card; no one says "No thank you" to garlic-infused jumbo shrimp, and everybody licks the buttery, citrusy juices off their fingers.
1 stick (4 ounces) unsalted butter, melted and kept warm
2 serrano chiles, seeded and minced
1/4 cup minced cilantro
1 tablespoon fresh lime juice
Using a paring knife, slit each shrimp down the back through the shell; remove the dark intestinal vein. Spread the shrimp open and flatten them out. Arrange the butterflied shrimp in a single layer on a rimmed baking sheet, shell side down.
In a saucepan, cover the garlic with water and simmer until softened, about 20 minutes; add more water if necessary. Drain and let cool, then finely chop.
In a bowl, combine the garlic, butter, serranos, cilantro and lime juice. Brush the shrimp with the mixture; season with salt.
Preheat the broiler. Broil the shrimp for 3 to 4 minutes, or just until cooked through. Transfer the shrimp to a platter and drizzle with any remaining butter. Serve with lots of paper napkins.
Prepare the shrimp through Step 3 and refrigerate overnight.