Prep Time: 10 minutes | Cook Time: 10 minutes
No sauce was ever better on shrimp than this: melted butter, Worcestershire, garlic, and lemon. You can use large prawns or lovely small rock shrimp or white shrimp. You can use shrimp in the shell or peeled. Personally I like in the shell best because you lick the sauce off your fingers as you peel them, but for some people that’s too messy. Serve with toasted bread to sop up the juices or to go with gumbo or or red beans and rice or just spooned over rice. To die for!
4 tablespoons butter
2 cloves garlic, pressed
3 tablespoons Worcestershire sauce
1-1/2 teaspoons minced fresh rosemary
salt and pepper
1-1/2 pounds fresh shrimp, in shell or peeled
Cooked white rice (optional)
Preheat an oven to 400°F. Melt the butter, then stir in the garlic, Worcestershire sauce, rosemary, and a few dashes of Tabasco. Cut the lemon in half and squeeze juice from half the lemon into sauce; slice the other half into half-moons and set aside. Stir sauce and taste it; season with salt and pepper and more Tabasco if you’d like.
If using shrimp in shell, cut down the back of each one with kitchen shears and remove vein; leave shell on. Rinse shrimp and pat dry then spread in a baking dish just large enough to hold them in one layer; pour sauce over shrimp and stir to coat. Scatter sliced lemons over all. Bake until shrimp are pink, about 10 minutes. Serve with sauce directly from pan or spoon over rice.