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Killer Shrimp




Source of Recipe


rgm


List of Ingredients




1/4 cup butter
1 Tablespoon olive oil
1 Tablespoon chili sauce
2 Tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large garlic cloves, minced
1 teaspoon chopped parsley
1 small chile, chopped (optional)
1 Tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 Tablespoon Tabasco pepper sauce
1 lb. large shrimp with tails (peeled and deveined), but uncooked
French Bread for dipping


Recipe



Over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and cool. When cooled, place sauce in ziplock bag; add shrimp. Refrigerate at least 8-hours or overnight.

Preheat oven to 350-degrees. Pour sauce and shrimp from ziplock bag into a shallow baking dish. Bake approx. 10 to 15 minutes or until shrimp are opaque in center (cut to test).

Serve sauce in small bowl on platter surrounded by chunks of crusty French bread for dipping. Place shrimp on another platter nearby.