No picture. Sorry, but I just need to get this memory-jogger to you immediately. Hot, much? Don’t feel like doing any cooking to speak of? (Or is it, of which to speak? Nah.) Around our place, we have been in the throes of remodeling. The house is basically a construction zone. I am busier than normal; however, we all still need to eat semi-regularly, so I am all about easy, and this fills all bills nicely. I would call this Shrimp Scampi, but southerners call it Barbecue Shrimp. In my Beyond the Bay cookbook from the Junior League of Panama City, FL, there is a recipe for Barbecue Shrimp I and another for, get ready for it, Barbecue Shrimp II. There is also a broiled shrimp recipe which is really Barbecue Shrimp III in disguise. Here is my cobbled-together, winging it version.
Barbecue Shrimp a la Lori
2 lb. headless large shrimp, unshelled, thawed
1 T. (several dashes) Worcestershire sauce
1 clove garlic, minced (don’t go nuts and put more — we want to taste shrimp, too)
few dashes hot sauce, such as Tobasco
juice of 2 lemons
generous grinds of black pepper
four pinches kosher salt (scant 1 t.)
1/2 c. butter
Preheat oven to 350 degrees. Place the shrimp in a single layer in a large pan. I used the bottom of my broiler pan, lined with foil for easy clean-up. Sprinkle with remaining ingredients except butter. Slice butter into thin pats and arrange over the shrimp.
Bake, uncovered, for 20 minutes or until all shrimp have turned pink. Stir and serve immediately with the best crusty bread you’ve got for sopping up all that butter sauce. Set out a few bowls to hold the shrimp shells. Eat with your fingers, please.
Now get up and go cook something good.