Hi Jan -

I've given some thought to your question about whether this recipe can be adapted to the grill in some way.

It really is a baked dish - produces lots of juices and melted butter, etc. with the parmesan cheese added at the end.

The only way it might work is if you used a few layers of heavy foil as a "baking dish" placed on the grill with the edges turned up to catch the juices. You could also use disposable foil pie plates, too.

Certainly, you could marinate shrimp in a zip-lock using the oil, parsley and minced garlic, with the crushed red pepper, then put on skewers. Grill the shrimp, and then remove it and maybe pour the melted butter over them, roll them in a combo of the bread crumbs and parmesan cheese and put back on grill for additional browning - but I think that the coating might fall off too easily.

Wish I could help you more.

I was off-Cape the past few days, visiting my 89 year old mother inland in Massachusetts. Sure did love that smell of the ocean as I drove back over the bridge today! Cape Cod has it's own special smell - you can go all down the East Coast near the Atlantic, or West Coast in California, or beaches in Hawaii - NOTHING smells or looks quite like Cape Cod, does it!

Enjoy your girls vacation days down here -