Prep 20 mins
Cook 12 mins
Easy, easy, easy. And you won't believe the sauce. Careful! This is spicy-hot...if you can't take the heat, adjust the red pepper flakes accordingly.
- 1⁄4 cup butter, don't even think of using anything else
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon chili sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons lemon juice, only the real stuff
- 1⁄2 lemon, thinly sliced (with skin)
- 6 -8 cloves garlic, crushed
- 1 teaspoon chopped fresh parsley
- 1 tablespoon red pepper flakes
- 1 teaspoon oregano
- 1 tablespoon red pepper sauce, such as tabasco
- 1 lb jumbo shrimp
- Combine all ingredients except shrimp and simmer for 5 minutes.
- Allow to cool.
- Wash, peel, and devein shrimp.
- Dry and marinate 8 hours in prepared mixture.
- Preheat oven to 300F.
- Place shrimp and marinade in a shallow baking dish and bake 10 to 12 minutes, basting twice, until shrimp is cooked.
- Serve in soup bowls with lots of crusty bread to mop up the juices.
I was in a hurry and craving shrimp with some extra flavor. This fit the bill perfectly! I marinated the shrimp for just an hour at room temperature and the flavor was still bold. And don't forget to serve the bread - the sauce is just too good to waste! My whole family loved it, though I did recuce the red pepper for their palates. Steamed rice and a green salad rounded out our meal - and ice cream cooled things down afterwards!
Now, I can't say what I would have thought of this if I had used a whole tablespoon of red pepper flakes. I used half a teaspoon and it was just perfect. Get the marinade going the night before and this is so simple to pop in the oven after work and serve with fresh bread and salad.
Was just wonderful!! Not too hot for the faint of heart. I subsituted basil for the oregano for a stronger flavor, and it was just perfect.