Ingredients
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper sauce
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground red pepper
- 2 pounds unpeeled large shrimp
- 2 lemons, sliced into 1/4" slices
- 4 teaspoons butter, divided
Preparation
Step 1
In a large bowl, whisk together Worcestershire sauce, lemon juice, butter, rosemary, garlic, thyme, cayenne pepper sauce, black pepper and ground red pepper. Stir in the shrimp and lemon slices - cover and marinate in refrigerator for about 30 minutes.
Preheat oven to 425
Fold 4, 16" x 12", sheets of foil in half crosswise. Remove shrimp mixture from bowl - reserve marinade. Open the foil sheets back up and evenly divide the shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp and tightly crimp the foil to seal the edges - place on a large baking sheet.
Bake until the shrimp are done, about 10 to 20 minutes depending on how large your shrimp are - let stand for 5 to 10 minutes before serving. If you want, open the packets and peel the shrimp if you don't want to serve them with the shells on.
Makes 4 servings.