KILLER SHRIMP

Killer Shrimp image

Provided by mary winecoff

Time 9h10m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

1/4 cup butter
1 tablespoon olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/3 lemon, sliced with peel
4 garlic cloves, minced
1 teaspoon chopped parsley
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco sauce
1 lb large shrimp (may be peeled and deveined)

Steps:

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp.
Refrigerate at least 8 hours or overnight.
Preheat oven to 350°F.
Place shrimp and sauce in a large shallow baking pan.
Bake 10 to 15 minutes or until shrimp are opaque in center.
Remove from oven.
Serve with a crusty French bread for dipping in sauce.

Nutrition Facts : Calories 232.8, Fat 16.1, SaturatedFat 7.9, Cholesterol 173.8, Sodium 908.9, Carbohydrate 5.8, Fiber 0.8, Sugar 1.8, Protein 16.1