Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Butter |
½ teaspoon | Dried rosemary |
½ teaspoon | Dried tarragon |
¾ teaspoon | Salt |
1 tablespoon | Lemon juice |
Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.
Yields: ½ cup From: "Taste of Home" Magazine but recipe actually from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson (D.CARLSON) - GEnie