Barbecue Shrimp

Nothing is better than a meal where you can really get messy. Who doesn't love ripping apart their food and licking their fingers? That is why I love Barbecue Shrimp. The recipe is from my dad, who doesn't cook that often, but when he does it is always delicious.



(I apologize for the picture quality, my kitchen table is not exactly a photography studio, but notice...no forks needed here!)

Barbecue Shrimp
(I usually make half this much, and it is fine for four people with crusty bread and a green salad)

4 pounds unpeeled large fresh shrimp (if you are not grossed out by sucking eyeball juices, leave the heads on)
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped (come on, you know you can put more than that in)
2 Tablespoons creole seasoning
2 Tablespoons lemon juice
1 Tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce (again, more is always welcome...)

1. Spread shrimp in shallow aluminum lined broiler pan. Or you can be like me and just put it in a casserole dish.
2. Combine butter and next 12 ingredients in saucepan over low heat until butter is melted. Pour over shrimp. Cover and chill 2 hours, turning every 30 minutes.
3. Bake uncovered at 400 degrees for 20 minutes. Turn once.
4. Plate up. Suck da heads and sop up the juices with some crusty bread.