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Prep Time: 240 Minutes Cook Time: 18 Minutes |
Ready In: 258 Minutes Servings: 8 |
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Not sure why this is called Italian Shrimp. it is really barbequed shrimp with Italian hervs, garlic and Olive oil. Serve as an appetizer in a chafing dish with wooden picks or as a main course with a mixed green salad and crusty French bread. Plan ahead as it needs to marinate for at least 4 hours. Ingredients:
1/2 cup butter |
1/3 cup worcestershire sauce |
1 tablespoon olive oil |
2 teaspoons rosemary |
2 teaspoons crushed garlic |
1 teaspoon black pepper |
1 teaspoon thyme |
1/2-1 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon celery salt |
3 lbs medium shrimp, peeled and deveined |
Directions:
1. 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.
2. 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.
3. 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.
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