Rebecca Gordon’s Barbecue Shrimp

Chef Rebecca Gordon, editor of Buttermilk Lipstick | Seafood: Shrimp

2 to 4 servings with french bread for sopping Servings | Prep Time: You'll be peeling 'em in 15 minutes

What you need

Ingredients: 1 1/2 lb unpeeled Alabama Gulf Shrimp (16-20 count); 1/2 c. butter (cut into 8 pieces); 2 tbsp Worcestershire sauce; 1 tbsp Tabasco sauce; 3 small garlic cloves, pressed; 2 tbsp fresh chopped parsley; 1 tbsp fresh chopped thyme; 1 tbsp Creole seasoning; Juice of 1 lemon

Steps

1.

Combine butter, Worcestershire, Tabasco, lemon juice, garlic, parsley, thyme and Creole seasoning in a large skillet over medium high heat. Stir until the butter melts & begins to bubble.

2.

Add the shrimp to the skillet, tossing to coat w/ the butter mixture. Saute until the shrimp turn pink & they’re cooked through, about 5 to 6 minutes.