Barbecue Shrimp

Southern Living
Peel shrimp a day ahead, and store in zip-top plastic bags in refrigerator.
Makes 25 appetizer servings or 10 to 12 main dish servings


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6 1/4 pounds unpeeled, medium-size fresh shrimp
1/2 cup butter or margarine, melted
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon coarsely ground pepper
1 to 2 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon hot sauce


Peel shrimp, and devein, if desired. Combine shrimp and remaining ingredients in a lightly greased large shallow roasting pan; toss to coat. Arrange shrimp in a single layer.

Bake at 350° for 15 to 20 minutes or until shrimp turn pink, stirring occasionally.

Created date

August 2000