Peel these at the table, and serve with a slice of crusty baguette.
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
How to Make It
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
I made this recipe on a camping trip. It was easy to make and clean up. Throw in a green salad and some crusty bread and you have a "nice" dinner. As some of the previous reviewers said, the tastes are not overwhelming but this is a good, solid recipe.
Really good combination of flavors in the recipe. I omitted the additional butter in the packet. Cooking time of 20 min for 25-35 ct shrimp was waaayyy too long. Will try again with 10 min in the oven 10 min rest next time. Just served mine plain with some bread to soak up the sauce, but will try it over rice next time.