Ingredients

1 pound medium shrimp in shells, uncooked
2-3 Tablespoons butter or margarine
¼ cup vegetable oil
2 Tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons barbecue sauce
1 bay leaf, crumbled
1 garlic clove, crushed
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon paprika
½ teaspoon crushed dried red pepper
Shake or two of Louisiana hot sauce

Instructions

Butterfly shrimp by cutting lengthwise down the back, but not cutting all the way through. Do not remove shell. In a large skillet, melt butter or margarine; add shrimp. Sauté 3 to 4 minutes until shrimp begin to turn pink. Add remaining ingredients. Simmer over low heat 3 to 4 minutes, stirring occasionally. Spoon shrimp and sauce into a large bowl and serve.

Back To Top