2 - 3 lbs. lg. shrimp in shell, split
and deveined
2 lemons, thinly sliced
1 lb. butter
3/4 tsp. dried rosemary
3/4 tsp. dried basil
1/2 c. worcestershire sauce
2 tsp. salt
3 tbsp. freshly ground black pepper
3/4 tsp. tabasco sauce
3 cloves garlic, peeled and lightly
crushed
In large, shallow glass baking dish, place shrimp in single layer. Cover with sliced lemon. In saucepan, heat remaining ingredients to boiling. Pour over shrimp and lemons, cover and marinate overnight in refrigerator. Bring shrimp to room temperature before cooking. Bake shrimp in preheated 450 degree oven for 20 minutes. Serve as appetizer or entree with crusty French bread.
SPICY BAKED SHRIMP
1/2 c. olive oil
2 tbsp. cajun or creole seasoning
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. honey
1 tbsp. soy sauce
Pinch of cayenne pepper
1 lb. uncooked large shrimp, shelled,
deveined
Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Bake at 450 degrees for about 10 minutes, stirring occasionally. Serves 4.
SPICY SHRIMP #2
1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, shelled & deveined
1 pkg. fresh linguini or angel hair
pasta & prepare as directed
Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Preheat oven to 450 degrees. Bake until shrimp are cooked thoroughly, stirring occasionally, about 10 minutes. Serve over pasta. Garnish with lemon wedge and serve with French bread.
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