Barbecued Shrimp

  • September 09, 2020
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Serves 4

  • 6 pounds large shrimp, heads on (don’t peel them)
  • 2 sticks butter
  • 3/4 cups olive oil
  • 1/4 cup Worcestershire sauce
  • ¼ cup fresh lemon juice
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1½ teaspoons salt (or to taste)
  • 1/2 teaspoon Tabasco® (or more, according to taste)
  • 1 tablespoon rosemary leaves
  • 1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands.

To end your meal, I highly recommend our Gateau Na-Na---a pecan praline delight!

Another idea for dessert---if you can get your hands on Louisiana strawberries, slice, macerate (a big word for “soaking”) them in brandy, add some fresh mint leaves and let all sit in the ‘fridge for an hour or more, then plop them over vanilla ice cream and serve with our alligator cookies!

Here’s to spring!

spring , bbq

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