Barbecue Shrimp

Peel shrimp a day ahead, and store in zip-top plastic bags in refrigerator.

Yield: Makes 25 appetizer servings or 10 to 12 main dish servings
Recipe from Southern Living

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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


  1. 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.
  2. Bake at 350° for 15 to 20 minutes or until shrimp turn pink, stirring occasionally.
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