New Orleans Shrimp

This is a variation of Louisiana "barbecued" shrimp. Spicy and delicious.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons butter, melted
• 3  tablespoons Worcestershire sauce
• 2  tablespoons fresh lemon juice
• 1  tablespoon  chopped garlic
• 1⁄2 teaspoon  chopped fresh thyme leave
• 1⁄2 teaspoon  hot pepper sauce (I like Franks or Crystal)
• 1⁄2 teaspoon fresh ground black pepper
• 2  lbs  unpeeled unpeeled  large raw shrimp
• 2  lemons, sliced
• 4  tablespoons butter, divided

Directions

1. Combine first 11 ingredients in a large bowl. Cover and marinate in refrigerator for 45 minutes.
2. Preheat oven to 425°F.
3. Fold four 16x12-inch sheets of heavy duty aluminum foil in half crosswise. Open foil.
4. Remove shrimp from bowl, reserving marinade. Place 2 cups of shrimp on half of each sheet of foil. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 tablespoons of butter. Seal all edges of foil.
5. Position foil packets on baking sheet. Bake for 20 minutes. Allow to stand for 15 minutes.
6. Serve one packet per plate, cutting open top of each packet before serving. Peel and eat.
7. Serve with crusty bread to mop up the delicious sauce in the bottom of each packet.