1/2 cup (1 stick) butter, melted
1/4 cup olive oil
1/4 cup minced fresh herbs (parsley, thyme and cilantro)
3 TBS fresh lemon juice
3 large garlic cloves, crushed
1 TBS minced shallot
salt and pepper, freshly ground
1 1/2 lb large shrimp, shell on
Spinach leaves
Lemon slices

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per sidem brushing with marinade. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.