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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Devein shrimp by making a shallow cut lengthwise along the outside curve. Remove sand vein. Press each shrimp flat into a butterfly shape. Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp. Cover and refrigerate at least 1 hour. Remove shrimp and reserve marinade. Arrange shrimp in a lightly greased hinged wire grill basket. Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink. Garnish with remaining lemon slices.