Here’s a summer treat from the Chicago Tribune that serves four:

Barbecued shrimp

2 cloves garlic, minced

1/2 cup chopped mixed fresh herbs, such as oregano, basil, thyme, mint, rosemary, parsley

1/4 cup olive oil

2 tablespoons each: butter, hot red pepper sauce, dry white wine

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper

1 1/2 pounds large shrimp (21-25 per pound) with tails and shells, thawed if frozen

Heat oven to 350 degrees. Combine the garlic, herbs, olive oil, butter, hot sauce, wine, lemon juice, salt and pepper to taste in a baking dish large enough to hold the shrimp in a single layer. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven; stir mixture.

Add shrimp to baking dish, stirring to coat. Bake 5 minutes; stir. Bake until shrimp are cooked through, about 5 minutes.