Friday, July 30, 2010

In The Kitchen: BBQ Shrimp

We had company for dinner last night(Grady, Gini and Jack), and I wanted to cook something that was delicious and special, but could be prepared ahead of time.  I did not want to be running around at the last minute trying to pull it together.  Pam gave me this recipe about 3 years ago, and it is so good.  It seems like every time I go to get the recipe out of my recipe box, it is missing.  Probably because I have gotten it out to share with somebody and did not put it back immediately.  Yesterday was no exception.  I could not find that darn recipe.  I knew it was taped on the inside of the spice cabinet door at the beach, because every time I wanted to make it down there I inevitably had to call Pam for the recipe.  Luckily Crystal and the children were at the beach, so I called down there and Annie read me the recipe. 

BBQ Shrimp

1 stick of butter, melted
1/2 C olive oil
1/2 C chili sauce
1 1/2 Tbsp. Worcestershire
juice of 1/2 of a lemon
2 cloves garlic, crushed
2 Tbsp. parsley
1 tsp. paprika
1 tsp. oregano
1 tsp. cayenne pepper
1 lemon sliced
salt and pepper to taste
3 lbs. shrimp, peeled and deveined

Mix all ingredients together in a casserole dish, except the sliced lemon and shrimp.  Place your shrimp in the dish and toss to coat.  Top with sliced lemons.  Put in fridge for several hours before you plan on cooking.  Cover with tinfoil.  Bake @ 300* for 45 min.

It usually takes my shrimp a little longer to cook than 45 minutes.  Check them at 45, and cook a little longer if necessary.  I overcooked them last night, but the sauce was still delicious. 

The star of the show is the sauce.  You have to serve it with good crusty bread to sop up all that good sauce left on the plate.  Or you can give everybody individual bowls for their own dipping sauce.  We had a good salad and baked potato to go with it.  Gini brought mini cheesecakes for dessert.

p.s.  I am putting the recipe card back in the box right this minute!!

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