Source of Recipe
From "A Real Southern Cook in Her Savannah Kitchen" by Dora Charles
"You don't actually cook this shrimp on the grill, you broil it—and it makes the greatest tangy, buttery, and lemony sauce while it cooks. The shrimp are cooked and served in the shells, which keeps them succulent and moderates the effect of the spices. This is a communal feast, with everyone dipping bread into the sauce in the baking dish. It may seem like there's too much butter on the shrimp, but remember that you're serving this with lots of crusty French bread, and all that sauce will disappear—don't worry. A little dirty rice on the side is also a great idea."
List of Ingredients
◦ 1 ˝ pounds shell-on jumbo or large shrimp
◦ Extra-virgin olive oil, for drizzling
◦ 1 tablespoon cracked or coarsely ground black pepper, or more to taste
◦ Salt to taste
◦ 2 cloves garlic, minced
◦ ⅓ cup Worcestershire sauce
◦ 3 lemons: two juiced, one sliced thin
◦ Hot sauce (Texas Pete or Tabasco)
◦ 2 teaspoons Creole seasoning, such as Emeril's
◦ 2 sticks (˝ pound) butter, sliced
◦ 1 large loaf French bread, for serving
Heat the broiler to high and set a rack in the oven so it's 6 or 7 inches away from the heat.
Arrange the shrimp in a flameproof baking dish large enough to hold all of them in one layer. Drizzle olive oil over them and turn them over in the oil. Cover the shrimp thickly with the black pepper; more is better. Add salt generously, then add the garlic, Worcestershire sauce, lemon juice, several jolts of hot sauce, and the Creole seasoning. Arrange the butter slices over the top of the shrimp and tuck the lemon slices in around them.
Broil until the shrimp are just cooked through, about 10 minutes. They should be pink and firm to the touch. Taste one to be sure they're cooked. Serve in the baking dish with French bread and a lot of napkins for the shrimp peelers.