Yield: 5 servings
1 cup (2 sticks) butter, melted
1 cup olive oil
1/2 cup chili sauce
1/2 cup Worcestershire sauce
3 tablespoons chopped garlic
1/4 cup Creole seasoning
1/4 cup lemon juice
1/4 cup chopped parsley
2 1/4 teaspoons paprika
2 1/4 teaspoons ground red
(cayenne) pepper
2 1/4 teaspoons dried oregano
1 1/4 teaspoons Louisiana hot sauce
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2 1/2 pounds in-shell shrimp
(23- to 30-count; see note)
2 1/2 lemons, cut in wedges,
for garnish
Bread for dipping
Preheat oven to 350 degrees.
Combine melted butter, oil, chili sauce, Worcestershire sauce, garlic, Creole seasoning, lemon juice, parsley, paprika, cayenne, oregano and hot sauce in a large bowl and mix well. Add shrimp and toss to coat. Place in a shallow pan and bake about 20 minutes or until shrimp are opaque.
Transfer to a serving bowl and garnish with lemon wedges. Serve with sauce and plenty of bread to sop up the sauce.
Per serving (if all the sauce is consumed): 813 calories; 81g fat (90 percent calories from fat); 29g saturated fat; 160mg cholesterol; 10g protein; 11g carbohydrate; 4g sugar; 1g fiber; 1,815mg sodium; 94mg calcium; 548mg potassium.
Note: Owner Ken Archer has tried using shelled shrimp, but the result was not successful. Easy-peel shrimp work well.
