Southern Barbecue Shrimp

I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for the shrimp to be broiled in their shells. Today happened to be in the high 90's, so I decided to cook these, peeled, in the sauce over the stove...ANYTHING to not have to turn the broiler on!! I think they turned out great. Next time I think I will definitely try these on the grill.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, shelled and deveined
• 6  tablespoons unsalted butter
• 1⁄3 cup Worcestershire sauce
• 1⁄3 cup fresh lemon juice
• 2  tablespoons brown sugar
• 1  teaspoon brown sugar
• 2  tablespoons  Old Bay Seasoning (or other seafood seasoning)
•  lemon wedge

Directions

1. In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
2. Whisk until brown sugar is dissolved.
3. Add about 1/2 the sauce to a large skillet over medium heat.
4. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
5. as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
6. Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.