Jumbo Shrimp with Ginger Sherry Sauce

Using kitchen scissors and starting at thickest end, make 1-1/2-inch (4 cm) long cut along back of each shrimp through shell. With sharp knife, cut through exposed meat almost but not all the way through to opposite side; pry open slightly to expose meat.

Turn over; trim off legs from underside. Place cut side up on foil-lined baking sheet; broil for about 5 minutes or until shells are pink and meat is opaque.

Meanwhile, in small saucepan, bring sherry, ginger and garlic to boil over medium heat; simmer until reduced to half.

Remove from heat; whisk in butter, 1 piece at a time, until blended. (Sauce can be prepared to this point and refrigerated in airtight container for up to 1 day; reheat to continue.) Whisk in lime juice, salt and pepper.

Peel off cut portion of shell. On each plate, stand 3 shrimp, cut side down, with tail pointing up. Serve with sauce for dipping.

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