Barbecue Shrimp: A Down-Home, Messy, Good Meal
- 5 pounds large or jumbo shrimp, unpeeled (leave heads on as well if you can buy them that way. The heads add great flavor.)
- 2 ounces coarse ground black pepper, divided
- 1 1/4 ounces paprika (about 1/2 a can)
- 2 pounds unsalted butter
- 6 cloves garlic, crushed
- 12 ounces (1/2 bottle) chili sauce (Tabasco or the like)
- 4 lemons, sliced into wedges for serving
- French bread, sliced, for serving
- 4 tablespoons Worcestershire sauce
- PREP: Preheat the oven to 400u0b0 F. Divide the shrimp into two 9 x 13 roasting pans. Cover each pan of shrimp with half the ground pepper. In a large saucepan, melt the butter over MEDIUM heat. Remove the pan from the heat and add the paprika, garlic, chili sauce, and Worcestershire sauce and stir to combine. Pour half of this mixture into each of the roasting pans.
- ROAST: Place both roasting pans in the oven and cook until the shrimp are pink and cooked through, 15-20 minutes.
- SERVE Serve shrimp in soup bowls with plenty of the sauce, lemon wedges, and hunks of French bread on the side. Provide extra bowls for the discarded shells and heads. Provide extra napkins for greasy hands and happy faces. Eat up and don't waste a drop of the sauce.
jumbo shrimp, ground black pepper, paprika, butter, garlic, chili sauce, lemons, bread, worcestershire sauce
Taken from food52.com/recipes/19149-barbecue-shrimp-a-down-home-messy-good-meal (may not work)