- 1 lb. butter, cubed
- 3 medium lemons, sliced
- 2 1/2 tablespoons coarsely
- ground pepper
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 2 1/2 lbs. uncooked, shell-on medium shrimp
In large saucepan, combine first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place shrimp in large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink. Serve warm with a slotted spoon.
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