Barbecue Shrimp
Ingredients
- 3 pounds medium (26-40 count) or large (16-25 count) shrimp, with heads and shells on
- 1 cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons Lea & Perrins (Worcestershire sauce)
- 2 tablespoons Kosher salt
- 2 tablespoons black pepper
- 2 tablespoons dried rosemary leaves
- 1 tablespoon dried oregano leaves
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 sticks butter, melted
Instructions
Place shrimp in colander. Rinse under cold water; drain. Spread shrimp across a large, rimmed baking pan (I use the insert to my rectangular chafing dish; a shallow broiling pan works well too). In a separate bowl, combine olive oil and next 9 ingredients. Pour olive oil mixture over shrimp; gently toss to coat. Marinate shrimp in the refrigerator for at least 1 hour, stirring periodically.
Preheat oven to 350 degrees. Remove baking pan from refrigerator; pour melted butter over shrimp. Bake until shrimp are pink and start to pull away from their shells, 15-20 minutes, turning shrimp every 5 minutes. NOTE: Cooking times vary greatly based on the size of your shrimp, the baking dish and your oven's "personality." Keep a close eye on the shrimp so they don't overcook.
Makes 4-6 servings.