2 pounds large shrimp
1/4 pound butter, melted
1/4 cup fruity olive oil
2 scallions, with tops, minced
6 cloves garlic, pressed
1 lemon, juice and zest
1/2 cup cilantro, minced
Salt and pepper, to taste

Place shrimp in a glass utility dish. Combine marinade ingredients, except salt and pepper, in medium container and pour over shrimp, reserving some marinade. Cover and set aside while you preheat the grill. Skewer shrimp, 2 to the stick, from tail through neck so you can lay the shrimp flat on the grill and turn them easily on the skewers. Dab with additional marinade. Pour marinade in small, flameproof pan and heat to boiling (either on grill edge or on stove). Season with salt and pepper. Grill shrimp, turning once, just until pink, 2 to 3 minutes at the most.

Serve the boiled marinade as a hot dipping sauce.