OK, I just tried this one again last night and made 2 minor corrections to it…I like to test these several times before posting. The changes I made..cut down on the lemon juice and I now shell the shrimp. The original recipe called for the juice of 1 lemon. That was much too lemony for me so I cut it to this which seems better. We served it over angel hair pasta.

Many know that the this shrimp is a local fave. Though it in no way resembles classic BBQ, I choose to let this slide! LOL

Here it is, again an old time recipe that is simple and is used with readily available ingredients.

Cajun BBQ Shrimp

I usually will bake this on the grill and use a cheap 9" X 9" metal baking pan. You want something small enough that all the shrimp are covered by the sauce.

1 pound Shrimp
3 tablespoon(s) Worcestershire sauce
1 tablespoon Lemon juice, fresh
1 Stick Butter
1/2 teaspoon Garlic powder
4 dash(es) Tabasco

PREPARATION:
Preheat oven to 450�. Wash and drain shrimp leaving shells on.
Place shrimp and butter in pan deep enough to hold sauce.
Sprinkle with salt and pepper and add everything else.
Bake at 450� for 20 minutes, stirring occasionally.
Recipe doubles or triples well.
Serve with French bread for dipping into sauce.
You can also serve this over rice or pasta, as there is plenty of sauce.

Enjoy!!

Stogie