bbq shrimp

Yield: 0 servings ( Serving Size: servings )
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  • 3 sticks margarine
  • 1 cup Italian dressing
  • 2 TBS onion powder
  • 2 TBS garlic powder
  • 1 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 2TBS black pepper
  • 1/2 tsp dried oregano
  • 3 tsp paprika
  • 2 tsp crushed rosemary leaves
  • 4 TBS worchestershire sauce
  • Juice of 1 lemon
  • 1/2 tsp dried basil
  • 2 bay leaves
  • 1 can warm beer
  • 2 tsp salt
  • 2 to 5 pounds 16-20 count shrimp with heads on


  1. drop margerine and Italian dressing into a large skillet and blend them together over medium heat. remove skillet from heat and add ingredients onion powder thru bay leaves one at a time stirring all together really well. Slowly add beer mixing slowly till the foam disappears. Stir in the salt. Place the mixture in a large enough baking pan that allows you to stir the shrimp as they cook.. Place pan in a 300 oven till it heats up to temp. Remove pan and add shrimp stirring to be sure all are covered. Place pan back in oven and watch shrimp carefully. Base often. As soon as a small air space appears along the back of the shrimp they are done. It won't take long depending on the size of the shrimp. Less than 15 minutes. DO NOT OVERCOOK !!!! Serve immediately with French bread to soak up the juice and lots of paper towels to wipe hands
February 2012

This recipe is a personal recipe added by kellykmayes and has not been tested or endorsed by MyRecipes.

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