Prep 8 hrs
Cook 30 mins
My first, mind-blowing experience with BBQ shrimp: Grover's Oyster Bar was a dusty-floored little shack on Irving Park Road in Chicago. We used to stop there on our way back from Cubs baseball games, have a couple of raspberry daiquiris (the best!) and some seafood. When I first tried BBQ shrimp, I couldn't believe the flavor! Incredible dish. Unfortunately, on a later trip into the city, I looked for Grover's ... I believe there was a burned-out shell of a building where it used to stand. So, R.I.P. Grover's, you were wonderful. This is for you! Prep time includes marinating.
- 8 lbs large shrimp, in the shell
- 1⁄2 lb butter
- 1⁄2 cup olive oil
- 1 cup chili sauce (use a good brand; I like Homade)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons lemon juice
- 2 lemons, sliced
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh parsley
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon Tabasco sauce
- salt & pepper
- Spread washed shrimp in a shallow baking dish.
- Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
- Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
- Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
- Serve in shallow soup bowls with LOTS of French bread for dipping!