Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Large shrimp (I used black tiger shrimp-6 per person) |
| 6 tablespoons | Unsalted butter |
| 2 teaspoons | Chile powder |
| 2 teaspoons | Black pepper |
| ¼ teaspoon | Cayenne pepper |
| 2 teaspoons | Minced garlic |
| 4 teaspoons | Worcester sauce |
| 4 tablespoons | Dry red wine |
| ½ teaspoon | Salt |
From: madnorth@... (alexandra z.) Date: Sun, 21 Jul 96 20:11:30 GMT Pre-heat oven to 400 degrees F. Peel and arrange shrimp in a single layer, in an oven-proof dish. Combine the remaining ingredients in a saucepan, and bring to a boil. Pour sauce over shrimp, and bake for 8-10 mins. Serve hot with crusty bread for dunking. Make sure you spoon lotsa sauce over the shrimp!
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .