Pan-barbecued shrimp
4 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
* 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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