Easy Spicy Barbecued Shrimp

Three ingredients, one pan, big heat. This is barbecued shrimp in the New Orleans sense, baked in the oven rather than over a grill, where shell-on shrimp roast in a pool of melted butter dusted with as much cayenne as you can handle.

The shells are doing real work here. Leaving them on protects the shrimp from drying out and soaks up the spicy butter, which is exactly why you peel them at the table and lick your fingers. It’s gloriously messy, hands-on eating.

The whole thing comes together fast, with a few stirs to keep everything coated. The one rule that matters most: don’t overcook. Shrimp turn rubbery in a flash, so pull them the moment they’re pink and opaque.

Pro Tips

• Don’t overcook. Pull the shrimp the second they turn pink and opaque, since a minute too long makes them mushy.
• Leave the shells on. They keep the shrimp juicy and trap the spicy butter for peeling at the table.
• Start with less cayenne and add more for a hotter batch, especially if you’re feeding a crowd.
• Serve with crusty bread to sop up every drop of the spiced butter.

Variations

• Use real butter in place of margarine for richer flavor.
• Add a squeeze of lemon, minced garlic or a splash of Worcestershire to the butter.
• Stir Cajun or Old Bay seasoning in alongside the cayenne for more depth.