Barbeque Shrimp
Barbeque Shrimp
(Secret’s in the Sauce)
8 to 10 lbs. large shrimp (shells and tails on)
1 lb. margarine
1 lb. butter
8 Tbsp butter
8 Tbsp black pepper
6 oz Worcestershire sauce
1 tsp. ground Rosemary
1 tsp Tabasco
4 lemons, sliced
4 tsp salt
3 cloves garlic
Melt butter and margarine in saucepan. Add Worcestershire Sauce, pepper, rosemary, Tabasco, lemons, salt, and garlic. Mix well. Divide shrimp between 2 large shallow pans and pour hot sauce over each. Stir well, until each shrimp is well coated with sauce. Cook in 400° oven for 15-20 minutes, turning once, shells will be pink and meat white, not translucent.
(Secret’s in the Sauce)
8 to 10 lbs. large shrimp (shells and tails on)
1 lb. margarine
1 lb. butter
8 Tbsp butter
8 Tbsp black pepper
6 oz Worcestershire sauce
1 tsp. ground Rosemary
1 tsp Tabasco
4 lemons, sliced
4 tsp salt
3 cloves garlic
Melt butter and margarine in saucepan. Add Worcestershire Sauce, pepper, rosemary, Tabasco, lemons, salt, and garlic. Mix well. Divide shrimp between 2 large shallow pans and pour hot sauce over each. Stir well, until each shrimp is well coated with sauce. Cook in 400° oven for 15-20 minutes, turning once, shells will be pink and meat white, not translucent.
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