Recipe - Fiery Cajun Shrimp

2 Sticks; (One half lb.) butter,
melted
2 Sticks; (One half lb.) margarine,
melted
3 ounce (3/8 to One half cup) worchestire
sauce (up to 4)
4 tablespoon Ground black pepper
2 teaspoon Tabasco sauce
2 teaspoon Salt
3 Cloves garlic; minced
4 Lemons; (2 juiced & 2
cut or sliced up )
5 pound Raw shrimp in their shells;
(up to 6)

This is a recipe that we love. It's easy, messy and delicious. The best
part is dunking French bread in the sauce. You'll need lots of napkins. The
recipe serves 810. I usually halve the sauce ingredients and use 2 lbs of
shrimp for my family. The original recipe calls for 1 tsp. ground rosemary.
I've never added it. Found this in a food supplement in the newspaper
several years ago.

Mix all ingredients except lemon slices and shrimp in a bowl. Pour about
One half cup of sauce to cover the bottom of a large baking dish. Arrange layers
of shrimp and lemon slices in dish, ending with lemon slices on top. Pour
the remaining sauce over this. Bake uncovered, stirring once or twice at
400F until shrimp are cooked through, about 1520 minutes.

Serve with hot French bread, napkins and a bowl for shrimp shells. Open
shrimp with fingers and dip bread into sauce. Great! Serves 810

Posted to TNT Recipes Digest by "conklin" conklin@goplay.com on Mar 25,
1998