30 March 2011

What's on your plate? S is for ... {part 2}

Here is part 2 - Shrimp -the peel and eat kind.  Hubber makes this recipe plus a hotter batch for those who like it hotter. :o)

All you'll need:
1 cup butter or margerine, melted
3/4 cup lemon juice
3/4 cup worcestershire sauce
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot chili sauce
3 cloves garlic, minced
2 1/2 lbs unpeeled jumbo shrimp - Rinse and Drain
2 lemons - sliced thin
*Note :: Hubber does not measure anything. He does a dash of this; a pinch of that type of thing.*

All you'll do:
Combine everything above except the shrimp and lemon slices, in a bowl and set aside. 

Layer unpeeled shrimp and lemon slices in a 13x9x2 baking dish.  Pour the combined mixture, from the bowl, over the shrimp.

Bake, uncovered, at 400 degrees for about 23 minutes or until shrimp turns pink.

*TIP for greatness* Baste occasionally with its juices.

Oh boy, my mouth is watering now!  Everyone requests this when we go places.  You won't be disappointed. :o)

Good luck and enjoy!