3 de marzo de 2016

prehiSPAnic cocoon BBQ Shrimps RECIPE FOR TODAY

prehiSPAnic cocoon BBQ Shrimps
1 lb. butter
2 c. olive oil
3/4 c. Worcestershire sauce
6 tbsp. black pepper
4 lemons, sliced
1 1/2 tsp. Hot Sauce ( I use Melinda's or Chilly Willy)
1 tbsp. Italian dressing
3 cloves garlic, minced
1 tsp. paprika
4 tsp. salt
8 lbs. raw, unpeeled med. or jumbo shrimp
In a 2 quart saucepan, heat butter and olive oil.
Add Worcestershire sauce, pepper, lemons, hot pepper, Italian seasoning, garlic, paprika and salt. Mix thoroughly. Simmer for 5 to 7 minutes.
Put shrimp in saucepan with mixture and cook over medium heat for 6 to 8 minutes, or until shrimp begin to turn pink.
Place oven at 350º and put shrimp in a large baking dish and bake, uncovered, for 10 minutes, turning shrimp once.
Serve in flat soup bowl with French bread on the side for dipping in the sauce.