Prep 10 mins
Cook 6 mins
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.
- 1 teaspoon paprika
- salt and pepper (I use about 1/2 teaspoon salt and about 3/4 teaspoon pepper)
- 1⁄2-3⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon onion powder
- 1 pinch cayenne pepper
- 1 pinch dried thyme
- 25 -28 uncooked large shrimp, with shells left on
- 8 tablespoons butter, cut into pieces (no subs!)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped garlic (or to taste)
- In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
- Add in the unpeeled, uncooked shrimp and toss to coat.
- In a large skillet melt 4 tablespoons butter over medium heat.
- Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
- Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
- Add in remaining 4 tablespoon butter and stir until melted.
- Transfer the shrimp to a large bowl.
- Pour sauce from skillet over the shrimp and serve.
These are awesome!!! Served them as an appetizer for new years and they were the hit of the party.