Recipe - Pan-Barbecued Shrimp

2 pound Large Shrimp *
1 tablespoon Fresh Minced Parsley
One fourth pound Unsalted Butter
3 tablespoon Olive Oil
1 teaspoon Paprika
1 tablespoon Worcestershire Sauce
1 tablespoon Fresh Lemon Juice
One half Lemon, Thinly Sliced
1 teaspoon Ground Red Pepper
Three fourths teaspoon Liquid Smoke
One half teaspoon Dried Oregano
One fourth teaspoon Tabasco Sauce
One half teaspoon Salt
One half teaspoon Fresh Ground Pepper

* Shrimp should be uncooked and unpeeled.
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Wash shrimp and slit down the back so they will be easy to peel. You may
peel before cooking, but traditionally the shrimp are cooked in the
barbecue sauce in the shell. Combine remaining ingredients in a saucepan;
simmer for 10 minutes. Pour over shrimp and mix thoroughly. Cover and
refrigerate at least 23 hours, stirring occasionally. Heat oven to 300øF.
Place shrimp and sauce in a shallow pan or black iron skillet. Bake shrimp,
turning frequently until they just turn pink, about 1520 minutes. Do not
over bake. Shrimp should be tender. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip