Directions

1. Preheat Kamado to 400°F with Vision Grills lava stone (or pizza stone) – allow 20 minutes.

2. Melt butter in small saucepan over medium/low heat. Add garlic, cumin, and cayenne pepper. Cook until garlic is soft. Be careful not to burn the garlic. Add wine, raise heat to med/high and cook until reduced by half and allow to cool for 10-15 minutes. Stir in 2 Tbsp. parsley.

3. Pour butter mixture over shrimp in bowl. Add salt and toss shrimp to coat.

4. Grill Shrimp over high heat for 3-4 minutes on grill stone, turning once after 1½ – 2 minutes.

5. Remove from grill and enjoy.