BBQ Schrimp


7 to 8 lbs large shrimp (uncooked and deveined with shell on) Frozen is fine. Follow

directions on package for thawing. Big shrimp work best.

2 sticks butter

1 cup olive oil

1/2 cup chili sauce

1/4 cup worcestershire

2 lemons, thinly slices

4 cloves garlic, minced

4 tbsp lemon juice

1 tbsp minced parsley

2 tsp paprika

2 tsp oregano

3 tsp. red cayenne pepper

1 tsp tabasco

2 tbsp. liquid smoke

salt and pepper to taste



Wash the shrimp well and spread out in a shallow pan. Combine all of the ingredients

above in a saucepan over low heat. Let simmer for 10 minutes, then pour over the

shrimp. Mix well and refrigerate for 2-3 hrs. Baste and turn the shrimp every 30


Preheat the oven to 300 and bake the shrimp for 30 minutes, turning them at least every

10 minutes.

This can be served in a soup bowl with chunks of french bread to sop up the sauce

From La Bouche Creole

We usually cut this in 1/2 or 1/4 depending on the crowd.


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