ANOTHER BBQ SHRIMP RECIPE
3 pounds 21-25 count head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack Rare Tennessee Whiskey
4 tbsps Worcestershire sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold Pepper Sauce
It is important to realize that the head-on shrimp is best used when
barbecuing. In Cajun country, it is a must to suck the heads of the
butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F. In
a heavy bottom saute pan, heat butter and olive oil over medium high heat.
Combine all remaining ingredients and blend well into butter mixture. Cook
one to two minutes.
Place head-on shrimp in a large baking pan with a one inch lip. Pour
melted butter mixture on top of shrimp, coating as evenly as possible.
Place shrimp on center rack of oven and cook three to five minutes or
until shrimp are pink and curly. Turn shrimp one time, baste well and
allow to cook three to five additional minutes. Remove from oven and
serve in soup bowls with the seasoned butter mixture. Hot French bread
should accompany this dish.
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