Revised Resa’s BBQ Shrimp Recipe (using Lemon Beazell’s)

I tried to get the measurements correct when Resa made the BBQ shrimp but she cooks like her dad, a little this and a little of that.

1 pound of shrimp

3 cloves garlic, minced

1 stick butter

1 tablespoon worcestershire sauce

1/4 onion chopped

2 teaspoons Lemon Beazell’s Cajun Seasoning

Dash Dat Sauce Hot Sauce

You can either use the headless, head on or already peeled and deveined shrimp. When using the peeled and deveined shrimp cooking time is much faster

Melt butter and add garlic, worcestershire sauce, tobasco sauce, and onion

Arrange shrimp in a glass baking dish. Pour butter mixture over shrimp.

Sprinkle Lemon Beazell’s liberally over the shrimp, making sure to turn and sprinkle other side as well.

Bake in a 400 degree oven for 20 minutes or until shrimp are done. Watch carefully. If you overcook the shell on shrimp and overcook it will be harder to peel shrimp

Yuri and I love to have fresh french bread on the side with this dish. That way you can soak up all the butter the shrimp cooked in with the french bread


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