ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecued Shrimp

Yield 10 appetizer servings or 6 main-dish servings

Ingredients

  • 1 1/2 cups Worcestershire sauce
  • 2 to 3 tablespoons Creole seasoning
  • 2 to 3 tablespoons cracked pepper
  • 2 to 3 tablespoons freshly ground pepper
  • 1 garlic clove, minced
  • 3 pounds large or jumbo fresh shrimp, with heads on
  • 4 lemons, cut in half
  • 1/4 cup water
  • 1 pound butter, cut into pieces

How to Make It

  1. Stir together first 5 ingredients.

  2. Place shrimp in a large Dutch oven; pour Worcestershire sauce mixture over shrimp. Squeeze lemons over shrimp mixture; add squeezed lemon halves and 1/4 cup water. Bring to a boil over high heat, stirring frequently; cook, uncovered, 6 minutes or just until shrimp turn pink, stirring frequently. Remove from heat.

  3. Gradually add butter, stirring until butter melts. Serve immediately with crusty French bread.