The original recipe doesn't call for marinating the shrimp, but I like to marinate my seafood so that I know the flavors have been absorbed. You know what I mean?
I mixed the spices before hand so that I could toss them in when I was ready. Don't they look gorgeous?
Two of my faves. Although, I can't say, "Worcestershire" to save my life...
I bought the shrimp from the butcher; they were cleaned already for me (goopy stuff cleaned from the "back" of the shrimp - nobody wants to eat that <
The shrimp only take 10 minutes to cook (broil). You don't even have to flip them in the oven. They'll cook in the butter and marinade and O.M.G. do you have a fabulous, easy meal!
1/4 cup grapeseed oil
Juice of 3 lemons
1/4 cup Worcestershire sauce
10 squirts Tabasco
3/4 tsp. Kosher salt
1 tsp. freshly ground black pepper
1/2 stick unsalted butter (4 tbs.)
Wash the shrimp in cold water thoroughly. Toss to drain.
Mix remaining ingredients (besides butter) in a large bowl. Stir to combine. Add shrimp and marinate in the fridge for about 30 minutes, stirring occasionally. Remove from fridge and allow to rest for 5 minutes.
Preheat oven to broil.
On a large baking sheet (cookie sheet), pour shrimp and marinade into a single layer. Cut butter into pats and space evenly over shrimp.
Place baking sheet under broiler for 10 minutes or until shrimp are pink and no longer translucent.
Serve with a bowl to toss the peels into as well as a side dish for the juices so you can dip your shrimp as you eat. Enjoy!