Barbequed Shrimp

Name: Barbequed Shrimp
Ingredients: 4 pounds raw shrimp, heads and shells on, well rinsed and drained; 8 ounces (2 sticks) unsalted butter; 1/2 cup extra virgin olive oil; 10 cloves garlic, minced; 3 bay leaves; 1/4 cup Worcestershire sauce; 1 tablespoon Essence, recipe follows; 1/2 teaspoon cayenne; 2 teaspoons fresh rosemary; 2 teaspoons fresh oregano; 1 teaspoon crushed whole peppercorns; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 lemons, cut in half and their juice; 1 large loaf crusty French bread; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

23 ingredients

9 steps

Ingredients

4 pounds raw shrimp, heads and shells on, well rinsed and drained
8 ounces (2 sticks) unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon Essence, recipe follows
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, cut in half and their juice
1 large loaf crusty French bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

1

Preheat the oven to 350 degrees F. Rinse the shrimp under cold running water and let drain.
2

Spread in 1 layer in a large roasting pan or baking dish.
3

Melt the butter in a large saucepan.
4

Add the remaining ingredients, except the shrimp and bread, and stir to mix well.
5

Remove from the heat and pour over the shrimp.
6

Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.
7

Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.
8

Combine all ingredients thoroughly and store in an airtight jar or container.
9

Yield: about 2/3 cup