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Barbecued Shrimp

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 5 mins
Total time 2 hrs, 50 mins
Yield Makes 4 Servings
Allow this sauce base to lazily simmer away and develop rich flavor. Add shrimp during the last hour of cooking so it doesn't overcook. Serve with crusty French bread for sopping the zesty juices.


  • 1 cup butter, divided
  • 6 garlic cloves, pressed
  • 1/2 cup Worcestershire sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup bottled chili sauce
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • 1 lemon, sliced
  • 2 pounds unpeeled, large raw shrimp
  • Hot sauce (optional)
  • Lemon wedges
  • 2 French bread baguettes, sliced

How to Make It

  1. Melt 1/4 cup butter in a skillet over medium-high heat 2 minutes; add garlic and sauté until fragrant and lightly browned. Remove from heat; spoon into a 6-qt. oval-shaped slow cooker. Add remaining 3/4 cup butter and next 8 ingredients. Cover and cook on Low 2 hours.

  2. Add shrimp to slow cooker. Cover and cook on High 45 minutes or until shrimp turn pink, stirring once after 30 minutes. Add hot sauce, if desired. Serve with lemon wedges and bread.

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