Directions:
- Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
- Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
- Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.34 Kcal (621 kJ) | ||
| Calories from fat | 130.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 34.2mg | 11% | |
| Sodium | 331.86mg | 14% | |
| Potassium | 111.77mg | 2% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 416.02 Kcal (1742 kJ) | ||
| Calories from fat | 366.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.69g | 22% | |
|---|---|---|---|
| Cholesterol | 95.91mg | 11% | |
| Sodium | 930.67mg | 14% | |
| Potassium | 313.46mg | 2% | |
| Total Carbs | 12.68g | 2% | |
| Sugars | 3.27g | 5% | |
| Dietary Fiber | 0.67g | 1% | |
| Protein | 2.12g | 2% | |
| Vitamin C | 5.7mg | 3% | |
| Vitamin A | 0.4mg | 5% | |
| Iron | 2mg | 4% | |
| Calcium | 59.8mg | 2% | |
* 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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