Barbecue Shrimp
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
medium whole |
|
| 1 ½ | sticks |
butter
|
|
| ½ | cup |
olive oil
|
|
| 2 | each |
lemons
|
|
| 6 | each |
garlic cloves
pressed |
|
| 3 | tablespoons |
worcestershire sauce
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
italian seasoning
|
*
|
| 1 | x |
french bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
medium whole |
|
| 169.5 | g |
butter
|
|
| 118 | ml |
olive oil
|
|
| 2 | each |
lemons
|
|
| 6 | each |
garlic cloves
pressed |
|
| 45 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
italian seasoning
|
*
|
| 1 | x |
french bread
|
*
|
Directions
Melt butter in a large, shallow baking pan. Add 1½ squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste.
Bake at 350℉ (180℃) until shrimp are pink on top, 5 to 8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze ½ lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce.
