2 Reviews

This is very close to a recipe I use, but I shell the shrimp first, so I ease up on the spices a bit. Be careful not to overcook, and definitely provide lots of bread for mopping up the elixir!

0 people found this helpful. Was it helpful to you? [Yes] [No]
MJaz July 14, 2009

Cut the butter and oil amounts in half and it was still great! Used very large pink shrimp, and 3 tablespoons of the worcestershire/tabasco amounts and it was pretty spicy this way. Thanks for an easy, tasy recipe. Make sure to get a big loaf of crusty french bread to dip into the goodness!

0 people found this helpful. Was it helpful to you? [Yes] [No]
BerrySweet April 22, 2007
Martin and Joy Schlessinger’s Bar-B-Qued Shrimp