Ingredients
2 lb. large-jumbo shrimp, peeled and deveined
1/2 cup olive oil
juice of two lemons
Tony Chacere’s creole seasoning (or a combination of salt, pepper, red pepper, thyme, garlic powder, as you like)
1 TB. Worcestershire sauce
Tabasco sauce
1 stick of butter
Preparation
Peel and devein shrimp. Place in a single layer in a large roasting pan or casserole. Pour over olive oil, and squeeze juice of 2 lemons over the shrimp, distributing as evenly as possible. Sprinkle seasoning in an even layer over the shrimp. Add Worcestershire sauce and a few dashes of Tabasco, depending on how hot you like your food. Dot with small pieces of butter and bake at 350 for about 20 minutes or until shrimp are just cooked through.
