thepioneerwoman
Spicy Shrimp
Its official name is "Barbeque Shrimp," but that’s actually a little misleading since this dish doesn’t require the use of a grill.
👥 6 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 16 min🔥 Cook: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
First, thoroughly rinse raw shrimp w/shells still on. I use 21-26 count (that means 21-26 shrimp per pound) but I’ve certainly used bigger. Any smaller than this, and it’s difficult to peel, so stick with 21-26 or bigger. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil.
2
Generously sprinkle black pepper over top of the shrimp. Be very generous! Now sprinkle generously with salt (I use kosher).
3
Squeeze the juice of about 3-4 lemons over top of all of the shrimp. Now GENEROUSLY drizzle Worcestershire all over the shrimp, about ¼ to ½ a cup. Drizzle Tabasco sauce over the top to your desired temperature. Some like it hot.
Tabasco
4
Now grab your stick of butter and cut it into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.
5
Place the pan of shrimp under the broiler in your oven for just about ⏱️ 10 minutes until the shrimp are no longer translucent. Serve with a roll of crusty French bread because you need something to absorb all of the glorious juices.
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