16 large shrimp, uncooked
3 tablespoons extra-virgin olive oil
1/2 cup white truffle oil
1/4 cup fresh lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat barbecue 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 opaue 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 viniagrette. Place remaining viniagrette in a small bowl and place on plate for dipping.

Makes 4 servings.