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Sunday, December 5, 2010



8 lbs whole shrimp
1/2 lb (2 sticks) butter, softened
1 cup olive oil
8 oz chili sauce
3 tbsp Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbsp lemon juice
1 tbsp parsley
2 tsp paprika
2 tsp oregano
2 tsp cayenne pepper
1 tsp Tabasco sauce
3 tbsp liquid smoke
salt and pepper to taste


1. Wash shrimp and spread out in a shallow pan.

2. Combine all ingredients except shrimp in sauce pan over low
heat and pour over shrimp. Refrigerate.
Baste and turn shrimp every 30 minutes while refrigerated for several hours.

3. Preheat oven to 300 F. Bake for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.

The shrimp can also be grilled and the dipping sauce heated to boiling and
thickened over the stove.

The marinade becomes the dipping sauce after shrimp have cooked.

This recipe makes enough for a large crowd.
Adjust as needed for a smaller group.