Tennessee Barbecue Shrimp
- 1½ pounds large shrimp in the shell
- 6 tablespoons (Âľ stick) butter, melted
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 large garlic clove, finely minced
- 1 large bay leaf, crumbled
- Âľ teaspoon crumbled dried leaf rosemary
- ½ teaspoon salt
- ÂĽ teaspoon crumbled dried leaf basil
- ÂĽ teaspoon crumbled dried leaf oregano
- ÂĽ teaspoon ground hot red pepper (cayenne)
- ÂĽ teaspoon freshly grated nutmeg
- ÂĽ teaspoon sweet paprika
- ÂĽ teaspoon hot red pepper sauce
Instructions:
This is a “real treat!” Easy, too, because the shrimp are baked and served in their shells.
- Wash the shrimp well in cool water, drain well, pat dry on paper toweling, and spread in a large, shallow, nonreactive baking pan (I use a 13 Ă— 9 Ă— 2-inch ovenproof glass baking dish).
- Mix all remaining ingredients, pour over the shrimp, toss well, then cover and marinate in the refrigerator for several hours or better yet, overnight. About 20 minutes before you’re ready to bake the shrimp, preheat the oven to 325° F.
- Toss the shrimp well in the marinade, slide the pan onto the middle oven shelf, and bake uncovered for 10 minutes. Toss the shrimp well again in the marinade and bake 5 to 10 minutes longer or just until the shrimp are pink and cooked through—don’t overcook or the shrimp will be tough.
- Serve the unshelled shrimp hot or at room temperature with crusty French or Italian bread to sop up the marinade and with a bowl to catch the shrimp shells.