- 1 pound [454 g] large shrimps with heads, shelled and deveined
- 1/2 cup [115 g] butter
- 1/2 cup [125 mL] white wine
- 3 tabespoons [45 mL] Worcestershire sauce
- 1 teaspoon [5 mL] paprika
- 1 clove garlic, minced
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] Cayenne pepper
- 1/2 teaspoon [2.5 mL] black pepper
- 1/2 teaspoon [2.5 mL] basil
- 1/2 teaspoon [2.5 mL] oregano
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- Preheat barbecue to medium intensity.
- Transfer shrimps into an iron casserole.
- Add butter, white wine, Worcestershire sauce, paprika, minced garlic, thyme, salt, Cayenne pepper, black pepper, basil and oregano.
- Stir delicately to coat shrimps well with mixture.
- Cover then transfer casserole onto hot barbecue rack over direct heat.
- Close barbecue cover.
- Barbecue shrimps for approximately 5 minutes, until white inside.
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