Barbara'S Barbecue Shrimp

Name: Barbara'S Barbecue Shrimp
Ingredients: 2 pounds medium-large shrimp, peeled and deveined (Use Gulf of Mexico shrimp if you can find it.); 1/2 cup good olive oil (you may need a little more to cover the shrimp); juice of one lemon; 1 tablespoon Worcestershire sauce; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper (more to taste); 1/4 teaspoon cayenne pepper; 3-4 sprigs fresh thyme; 2-4 cloves garlic, lightly smashed; 2 bay leaves; 2 ounces (1/2 stick) butter, cut into small pieces

11 ingredients

4 steps

Ingredients

2 pounds medium-large shrimp, peeled and deveined (Use Gulf of Mexico shrimp if you can find it.)
1/2 cup good olive oil (you may need a little more to cover the shrimp)
juice of one lemon
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper (more to taste)
1/4 teaspoon cayenne pepper
3-4 sprigs fresh thyme
2-4 cloves garlic, lightly smashed
2 bay leaves
2 ounces (1/2 stick) butter, cut into small pieces

Directions

1

Heat oven to 325. Mix the olive oil, lemon juice and zest, Worcestershire sauce, salt, pepper, cayenne and garlic in a large bowl. Add the shrimp and toss gently until the shrimp is completely covered with sauce. (The seasoning here is very forgiving. If you like lemon, add more. If you like things hot, increase the cayenne and black pepper.)
2

Lay the shrimp in a roasting pan in a single layer. Pour remaining sauce over the shrimp, and place the thyme sprigs and bay leaves into the sauce (make sure they're covered). The shrimp should be almost submerged in sauce--you may need to add a little more olive oil if it isn't.
3

Scatter small pieces of butter over the shrimp. Bake at 325 until shrimp are pink and just barely cooked through (about 20 minutes). (They will continue to cook when you take them out of the oven and, as my father said, you don't want to overcook the shrimp!)
4

Remove the bay leaves and thyme, taste and adjust seasoning, and serve with French (or Italian) bread for dunking.