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Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Barbecue Shrimp

Be sure to serve extra bread for sopping up the rich, spicy sauce of this New Orleans seafood classic.

Southern Living JULY 2009

Yield: Makes 6 to 8 servings
Prep time:10 Minutes
Bake:35 Minutes

Ingredients

2 lemons, cut into wedges
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
2 bay leaves

3 tablespoons Old Bay seasoning
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 pounds unpeeled, large raw shrimp (21/25 count)
French bread
Smoked Gouda Grits (optional)

Preparation

1. Preheat oven to 400°. Stir together first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp.

2. Bake at 400° for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, French bread, and, if desired, Smoked Gouda Grits.

Note: To make ahead, stir together first 9 ingredients. Cover and chill up to 5 days. Proceed with recipe as directed.

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Barbecue Shrimp recipe