- 4 pounds [2 kg] fresh or frozen shrimps, with heads, tails and shells [20 to 25 per pound / 500 g]
- Cold water
- 2 teaspoons [10 ml] salt
- 1 lemon, sliced
Barbecue Sauce
- 1 pound [454 g] butter
- 3/4 teaspoon [3.75 ml] ground red pepper
- 3/4 teaspoon [3.75 ml] salt
- 2 teaspoons [10 ml] garlic salt
- 2 teaspoons [10 ml] barbecue spices
- 2 teaspoons [10 ml] paprika
- 3 teaspoons [15 ml] Worcestershire sauce
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- Well rince shrimps; cover with cold water and sprinkle with salt.
- Refrigerate for 1 hour.
- Drain and dry.
- Arrange shrimps in a shallow baking dish.
Barbecue Sauce
- In a saucepan, melt butter over low heat.
- Add red pepper, salt, garlic salt, barbecue spices, paprika and Worcestershire sauce.
- Mix well until hot.
- Do not boil.
- Pour over shrimps.
- Add lemon slices.
- Bake in a 300°F [150°C] oven, basting regularly, for 30 to 40 minutes or until flesh does not stick to the shells any more.
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