Pan-barbecued shrimp

Yield: 4 Servings

Measure Ingredient
2 pounds Large Shrimp *
1 tablespoon Fresh Minced Parsley
¼ pounds Unsalted Butter
3 tablespoons Olive Oil
1 teaspoon Paprika
1 tablespoon Worcestershire Sauce
1 tablespoon Fresh Lemon Juice
½ \N Lemon, Thinly Sliced
1 teaspoon Ground Red Pepper
¾ teaspoon Liquid Smoke
½ teaspoon Dried Oregano
¼ teaspoon Tabasco Sauce
½ teaspoon Salt
½ teaspoon Fresh Ground Pepper

* Shrimp should be uncooked and unpeeled.

~------------------------------------------------------------------------- Wash shrimp and slit down the back so they will be easy to peel. You may peel before cooking, but traditionally the shrimp are cooked in the barbecue sauce in the shell. Combine remaining ingredients in a saucepan; simmer for 10 minutes. Pour over shrimp and mix thoroughly. Cover and refrigerate at least 2-3 hours, stirring occasionally. Heat oven to 300øF.

Place shrimp and sauce in a shallow pan or black iron skillet. Bake shrimp, turning frequently until they just turn pink, about 15-20 minutes. Do not over bake. Shrimp should be tender. From: Syd's Cookbook.


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