Grilled Squid Skewers with Anchovy Butter

• 1 pound small squid
• 8 large anchovy fillets
• 4 tablespoons unsalted butter, softened
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper
• Olive oil, for brushing

1. Soak twelve 8-inch wooden skewers in water for about 20 minutes.
2. Cut off the squid tentacles in 1 piece.
3. Cut the bodies crosswise into 1-inch rings.
4. Thread 3 or 4 pieces of squid body onto each skewer and finish with 1 or 2 tentacles.
5. In a small bowl, using a fork, mash the anchovies with the butter until blended.
6. Stir in the lemon juice and season with salt and pepper.
7. Light a grill or preheat a grill pan until very hot.
8. Brush the squid skewers with olive oil and season with salt and pepper.
9. Grill over a hot fire or over high heat until lightly charred and just cooked, about 1 minute per side.
10. Transfer the squid skewers to a warmed platter and dab them generously with the anchovy butter.
11. Serve the skewers at once.

squid, anchovy, unsalted butter, lemon juice, salt, olive oil

Taken from www.foodandwine.com/recipes/grilled-squid-skewers-with-anchovy-butter (may not work)