Saucy Barbecue Shrimp
- 1 1/2 lb. medium or large uncooked, unpeeled shrimp, slit down the back
- 1 stick unsalted butter (1/2 c.)
- 3 Tbsp. olive oil
- 1 (12 oz.) bottle chili sauce
- 1 tsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1/2 lemon, thinly sliced
- 2 cloves minced garlic
- 1/2 c. minced parsley
- 1/4 tsp. cayenne pepper
- 1/2 tsp. oregano
- dash of hot pepper sauce
- lemon slices for garnish (optional)
- French sourdough bread
- Wash shrimp well and slit shell down back with paring knife. (Do not remove shell).
- Combine all ingredients (except bread) in saucepan.
- Simmer for 10 minutes.
- Add shrimp to sauce.
- Mix thoroughly.
- Refrigerate for 2 to 3 hours.
- Stir 2 or 3 times. Bake shrimp in saucepan, uncovered at 300u0b0 turning twice until they just turn pink (about 15 to 18 minutes).
- Do not overbake. Serve in generous soup bowls with chunks of French bread to soak up the sauce.
- Garnish with lemon slices.
shrimp, butter, olive oil, chili sauce, worcestershire sauce, lemon juice, lemon, garlic, parsley, cayenne pepper, oregano, pepper sauce, lemon slices, bread
Taken from www.cookbooks.com/Recipe-Details.aspx?id=379292 (may not work)