Barbecued Shrimp
This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Course
Entrees
Ingredients
1/2
lb
butter
1
cup
extra virgin olive oil
8
oz.
chili sauce (preferably organic if you can find it)
3
tbsp
worcestershire sauce
3
tbsp
lemon juice
4
cloves garlic chopped
1 1/2
tbsp
liquid smoke
1
tbsp
dried parsley
1
tsp
hot pepper sauce
2
tsp
paprika
2
tsp
oregano
2
tsp
teaspoon cayenne pepper (1/8 tsp. for less heat)
salt and pepper to taste
4
lbs
raw unpeeled extra-large shrimp, rinsed
Instructions
Combine all ingredients except shrimp in a large saucepan.
Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
Place shrimp in 2 9x12” glass dishes.
Pour sauce over shrimp, cover well and refrigerate overnight.
Preheat oven to 325 degrees.
Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
Bake uncovered for 35–45 minutes, stirring once during baking time.
Serve with lots of bread and perhaps a fresh salad.