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Oven BBQ Shrimp
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Description
I took an old classic of my mom’s and made it even more simple than ever. You could give them a twist of lemon to finish but they really don’t need it–they’re perfect just as they are. I served these with a chopped kale salad and a baked potato and that was dinner, it couldn’t have been easier or more delicious.
Ingredients
- 1 stick Butter
- 3 Tablespoons Worcestershire
- 3 cloves Garlic, Minced
- 1 teaspoon Hot Sauce
- 2 pounds Jumbo Shrimp, Peeled, Tails On
- 2 pinches Kosher Salt
Preparation
Melt butter in a sauce pan over low heat. Add worcestershire, garlic and hot sauce. Stir until blended, remove from heat and let cool.
Peel and clean the shrimp leaving tails on. Put in a 9 x 12 baking dish and sprinkle with kosher salt. Pour cooled sauce over = shrimp, toss until nicely coated, cover in plastic wrap and place in the fridge for 30 minutes.
Turn oven to broiler setting, adjust rack to second from top. Take shrimp from fridge, spread out in baking dish as much as possible. Broil shrimp in baking dish on one side until they are just starting to char. Remove and turn them over and repeat process—the first side will take about 5–7 minutes, then after you flip them, just another minute or so.
Hint: It is key to use jumbo shrimp to prevent overcooking.
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