Jumbo Shrimp With Garlic Butter On A Wood Fire

By Mike Sonier, Stéphane Abyy & Jean Imbert
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All you’ll need

  • Soft butter;
  • Jumbo shrimp;
  • 2 cloves of garlic;
  • Fresh parsley


  1. Chop then add the garlic and parsley to the butter in a small saucepan.
  2. Bring to a boil and set aside.
  3. Cut the shrimp lengthwise, place them on the grill, then drizzle with the hot butter.
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Fire for grilling, smoking, braising, and as the magical ingredient for recipes created with six hands...with wood fire, Mike Sonier, Stéphane Abby, and Jean Imbert, a trio of chefs from three different continents, have discovered the element that naturally highlights their skills and influences and makes their menu irresistible. Their watchwords in the kitchen? Freedom and simplicity. And of course, pleasure. The pleasure of sharing unique moments of creativity, and of combining Veuve Clicquot Rosé champagne with the finest seasonal ingredients.

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