Baked Jumbo Lemon Shrimp
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*12 ounce Package (21-25) Jumbo Shrimp, She’ll on, EzPeel, Tail on, de-veined, if desired (rinse shrimp thoroughly)
*1/4-1/3 cup Extra Light Olive Oil
*Juice 1 Lemon
*10-12 dashes Tabasco Sauce, or to taste
*Fresh Black Pepper, to taste, use more than you would think to use
*1/2 Kosher Salt or to taste
*3-4 cloves Garlic, pressed or grated, optional
*2-3 tablespoons Worcestershire Sauce
*2 pinches Red Pepper Flakes or to taste
*Square (1/2 cup) Cold Butter, sliced
*Chopped Fresh Parsley, Garnish, optional
*1/2 Baking Sheet
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**Serve with French Baguette or Artisan Bread, sliced. Use the butter drippings from the shrimp for bread dipping.
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Place frozen Shrimp in a flat layer onto 1/2 baking sheet. Then layer/sprinkle the remains ingredients and then broil on high in the oven, on the middle rack for 10 minutes or until Pink a little white and opaque in color.
Enjoy!
Lindy
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