Yields: 4 servings Prep time: 10 min Grill time: 6 min Ingredients:

• 16 large Shrimp, uncooked
• 3 tablespoons Hacienda Guzman:  Extra Virgin – Manzanilla Olive Oil
• 1/2 cup Brezzi: Truffle White Oil
• 1/4 cup fresh-squeezed lemon juice
• 2 tablespoons chopped sweet onion
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

Preparation: Preheat BBQ grill (oil hot grill to help prevent sticking). Peel and devein the shrimp, leaving tails on. Using a sharp knife,  butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost  completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil;    refrigerate, covered, until ready to cook. In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside. When ready to cook, season the shrimp lightly with salt and pepper.    Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook  another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill. To serve, arrange shrimp (split sides up) on a serving plate.    Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and  place on plate for dipping. Makes 4 servings. http://whatscookingamerica.net/ShrimpTruffle.htm