Fiona's Barbeque Shrimp
Party Food - Utensils Optional
2 - 3 pounds Medium to Large Shrimp
Olive Oil
Tabasco
Worcestershire Sauce
Flaked Sea Salt
Fresh Ground Black Pepper
2 sticks of Butter, cold, cut into pats
3 - 4 Fresh Lemons, zest and juice
Place shrimp in a large baking pan with sides. Spread in a single layer. Drizzle Olive Oil over, about ½ cup, and GENEROUSLY sprinkle with Black Pepper and Sea Salt. Pour lemon juice over the shrimp.
Adding the Tabasco depends entirely on how much heat you can stand. You are adding it over the shells, so you can be enthusiastic, about 20 shakes. Place the pats of butter over the shrimp (if I don’t use two sticks of butter I go into fits and slam my head on the cutting board) and sprinkle on the lemon zest.
Broil the shrimp in the oven for about 10 minutes or until shrimp are no longer translucent. Toss in the juices and serve
Plop hot pan on table covered in newspaper, serve with a large loaf of crusty bread…just tear off the chunks like the savages you are.
Party Food - Utensils Optional
2 - 3 pounds Medium to Large Shrimp
Olive Oil
Tabasco
Worcestershire Sauce
Flaked Sea Salt
Fresh Ground Black Pepper
2 sticks of Butter, cold, cut into pats
3 - 4 Fresh Lemons, zest and juice
Place shrimp in a large baking pan with sides. Spread in a single layer. Drizzle Olive Oil over, about ½ cup, and GENEROUSLY sprinkle with Black Pepper and Sea Salt. Pour lemon juice over the shrimp.
Adding the Tabasco depends entirely on how much heat you can stand. You are adding it over the shells, so you can be enthusiastic, about 20 shakes. Place the pats of butter over the shrimp (if I don’t use two sticks of butter I go into fits and slam my head on the cutting board) and sprinkle on the lemon zest.
Broil the shrimp in the oven for about 10 minutes or until shrimp are no longer translucent. Toss in the juices and serve
Plop hot pan on table covered in newspaper, serve with a large loaf of crusty bread…just tear off the chunks like the savages you are.
