These shrimp swim in a spicy butter sauce laden with pepper and Worcestershire sauce. It's a great dish for entertaining a crowd in the summer. Serve with corn on the cob and roasted potatoes. Source: unknown
3 lbs. unpeeled large fresh shrimp
3 stalks celery with leaves, coarsely chopped
4 cloves garlic, chopped
1 small onion, thinly sliced
6 lemons, cut in half
1 cup butter
1 jar cracked pepper, 2.25 oz
1/2 cup worcestershire sauce
1/2 cup lemon juice
1 tbsp. salt
2 to 3 tsp. hot sauce
How To Make
Put shrimp in a 13 x 9 inch pan. Add celery, garlic, and onion. Squeeze lemons over shrimp; add squeezed lemon halves to pan. Melt butter in small pan. Stir in pepper and next 4 ingredients. Pour mixture over shrimp in pan.
Bake, uncovered, at 400 for 25 to 28 minutes or til shrimp are done, stirring several times. Serve with French bread to sop up the juices. Serves 6
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