Saffron Shrimp

2 lbs. large shrimp, peeled and deveined, leaving tail sections attached.
1/2 cup butter

Marinade:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon saffron
1 scallion tip, chopped (just the green part... the original recipe uses a large shallot here)
2 cloves garlic, chopped
1/4 teaspoon thyme
3 tablespoons best-quality olive oil
1/4 cup lemon juice

In a large bowl, combine marinade ingredients. Add shrimp; marinate in refridgerator for at least
2 hours, turning once or twice.

Broil shimp on rack 2-3 minutes per side; remove to heated platter. Combine pan drippins,
remaining marinade and butter in a saucepan and heat to boiling. Pass separately.

Source: Beyond Parsley

(I've found it's really easy to over marinate this... don't go over 2 hours. The
marinade/butter dip is really not needed. They're flavorful enough as is. I usually barbeque
these on skewers.)