Recipe by highcotton
This one is a 'fire-breather' for sure.... Proceed at your own risk. lol I serve it Cajun-style, with newspaper on the table instead of a cloth. Everybody just tosses the shells in the middle. When dinner is over, you wad it up and throw it all in the garbage. Just add plenty of cold beer and iced tea and plenty of hot French bread -- oh, and plenty of napkins!!
Top Review by Kay D.
Made this for dinner tonight (as directed). We loved the flavor of the shrimp, there's no denying that. I may be missing the entire point of the recipe, but next time I intend to use peeled shrimp to cut down on some of the mess. We needed to be hosed off after dinner. :)
- 2 lbs raw large shrimp, in shells (21-30 count)
- 1 cup butter
- 2 tablespoons dried basil
- 7 teaspoons black pepper
- 2 large lemons, juice of
- 6 tablespoons chili sauce (be generous -- about 2/3 cup)
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 4 tablespoons sugar
- 2 teaspoons salt
- 3 -4 cloves garlic, minced
Directions See How It's Made
- If shrimp is frozen, thaw under cold, running water.
- Drain and pat dry.
- (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
- Melt butter in a small saucepan.
- Remove from heat and stir in all remaining ingredients.
- Pour sauce evenly over shrimp.
- Cover with foil and marinate in refrigerator for 1 hour.
- Preheat oven to 350 degrees.
- Bake shrimp, covered, for approximately 30 minutes.
- Remove and check for doneness before serving.
- (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.