| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Seafood, Bar-b-q | 4 | Servings |
INGREDIENTS
| 2 | lb | Medium whole shrimp |
| 1 1/2 | Sticks butter | |
| 1/2 | c | Olive oil |
| 2 | Lemons | |
| 6 | Cloves garlic, pressed | |
| 3 | tb | Worcestershire |
| 1/2 | ts | Cayenne |
| 1 | tb | Salt (yup!) |
| 1/2 | ts | Pepper |
| 1 | tb | Italian seasoning |
INSTRUCTIONS
French bread Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce. 4 servings. This is from the New Orleans Times-Picayune Cooking Contest, 1980. Gail B. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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