Directions:
- Rinse shrimp in colander, drain well and pat dry.
- Set oven to broil.
- Microwave butter in a small bowl for 20 seconds or until just melted. Add olive oil, Worcestershire and 1 tsp lemon juice.
- Use a garlic press to crush garlic and stir into mixture.
- Pour into a 1 quart zip lock baggie.
- Add shrimp, close bag, toss to coat and let stand for several minutes.
- If serving with cocktail sauce: In a separate bowl mix catsup, 1 tsp lemon juice, 1/2 tsp Worcestershire and horseradish to taste. Set aside.
- Tear bread into pieces and put in mini chopper. Add a dash of Old Bay seasoning and pulse until bread crumbs are fine.
- Place shrimp in a single layer on a foil lined cookie sheet.
- Broil seven inches from heat for 3 minutes.
- Flip shrimp over and sprinkle on bread crumbs.
- Broil for 3-4 minutes, until shrimp is pink and crumbs are golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.74 Kcal (1891 kJ) | ||
| Calories from fat | 277.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.81g | 47% | |
|---|---|---|---|
| Cholesterol | 81.02mg | 27% | |
| Sodium | 1446.86mg | 60% | |
| Potassium | 161.88mg | 3% | |
| Total Carbs | 36.59g | 12% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 312.77 Kcal (1310 kJ) | ||
| Calories from fat | 191.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 47% | |
|---|---|---|---|
| Cholesterol | 56.1mg | 27% | |
| Sodium | 1001.77mg | 60% | |
| Potassium | 112.08mg | 3% | |
| Total Carbs | 25.33g | 12% | |
| Sugars | 2.45g | 14% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 6.5g | 19% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.9mg | 7% | |
| Calcium | 28.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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