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Barbecued Shrimp

Yield 4 to 6 servings


  • 5 pounds unpeeled, large fresh shrimp
  • 1 celery bunch with leaves
  • 4 garlic cloves, chopped
  • 1 (2-ounce) jar cracked black pepper
  • 2 to 3 teaspoons salt
  • 1 to 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 6 lemons, cut into wedges
  • 2 cups butter or margarine, cut into pieces

How to Make It

  1. Place shrimp in a large roasting pan.

  2. Cut celery into 4- to 6-inch lengths. Add celery and next 5 ingredients to shrimp. Squeeze lemon wedges over top, reserving wedges, and toss. Place reserved lemon wedges on top, and dot with butter.

  3. Broil mixture 5 inches from heat (with electric door partially open), stirring often, 5 minutes or until shrimp just begin to turn pink. Reduce temperature to 350°, and bake, stirring often, 20 to 25 minutes or until shrimp turn pink. (Do not overcook.) Serve with French bread.