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New Orleans BBQ Shrimp




Source of Recipe


Southern Living Magazine


List of Ingredients




4 POUNDS UNPEELED, LARGE FRESH SHRIMP
1/2 CUP BUTTER
1/2 CUP OLIVE OIL
1/4 CUP CHILI SAUCE
1/4 CUP WORCHESTERSHIRE SAUCE
2 LEMONS. SLICED
4 GARLIC CLOVES, CHOPPED
2 TBSP CREOLE SEASONING
2 TBSP LEMON JUICE
1 TBSP CHOPPED PARSLEY
1 TSP PAPRIKA
1 TSP OREGANO
1 TSP GROUND RED PEPPER
1/2 TSP HOT SAUCE



Recipe



SPREAD SHRIMP IN A SHALLOW, ALUMINUM FOIL-LINED BROILER PAN.

COMBINE BUTTER AND NEXT 12 INGREDIENTS IN A SAUCEPAN OVER LOW HEAT, STIRRING UNTIL BUTTER MELTS, AND POUR OVER SHRIMP. COVER AND CHILL 2 HOURS, TURNING SHRIMP EVERY 30 MINUTES.

BAKE UNCOVERED AT 400� FOR 20 MINUTES; TURN ONCE.

SERVE WITH A GREEN SALAD AND CORN ON THE COB AND A LOAF OF FRENCH BREAD.