I'm not exactly sure why this recipe is called BBQ because it's anything but. However, when something tastes as good as these shrimp it's best not to question anything about it. This shrimp dish is essentially a run down of just plain goodness. Indulgeance at its finest. It has all the makings of a winner; spicy, rich, tart and the sweetness of the shrimp pull this recipe together perfectly. Don't be afraid of the butter, it's only for tonight. And most importantly don't forget to serve this dish with some crusty bread to sop up all of those wonderful juices.
2 lbs shrimp, shells on but deveined
1/2 cup butter
1/3 cup white wine
1/2 cup worcestershire
1 lemon, sliced into 1/4" rings
1 clove garlic, minced
1 teaspoon tobasco, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon salt
extra virgin olive oil
1. Preheat oven to 475 degrees.
2. Combine everything except the shrimp, olive oil and the lemon slices in a saucepan. Bring the sauce to a simmer and cook for 5 minutes.
3. Butter a large casserole dish (big enough to fit the shrimp in a single layer) and place the shrimp in the dish. Place the lemon slices on top of the shrimp.
3. Remove the sauce from the heat and pour the sauce over the lemons and shrimp. Place the dish in the oven and cook 5 minutes. Remove the dish from the oven, flip the shrimp and cook 5 more minutes. Serve with crusty bread, a sprinkle of chopped parsley if you have it, a good drizzle of olive oil and fresh lemon wedges.