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You’ll think you’ve been transplanted to Bourbon Street when you taste this delicious barbecued shrimp! It’s so easy that it’s even okay for a weeknight dinner. Serve with crusty french bread.
My father-in-law is famous for this barbecued shrimp. When he tells people he’s planning to make it, they literally jump up and down (okay, I’m the only one who does this). But really, when you have a dish that people anticipate eating when they’re at your house, you truly have something to be proud of.
This shrimp isn’t barbecued in the sense we typically think of. It’s not grilled. It’s not slathered in tomato-based sauce. It’s baked in the world’s most delicious sauce. Butter, olive oil, lemon juice, garlic and several other spices are combined then poured over the top of the shrimp and then roasted. The sauce seeps into the shrimp, the shrimp shell locks in the spices.
Spicy? Like, HOT spicy?
Nope. When I say “spices,” I don’t mean that this dish is hot like cayenne peppers. It’s just full of incredible flavor. The closest thing I can compare it to is shrimp dishes that I’ve had in New Orleans, although it packs less heat. Oh, and get a big loaf of french bread. You’ll want to sop up the sauce after you finish off this barbecued shrimp recipe!
First, you place the shrimp in a shallow baking dish.
Combine butter, lemon juice, olive oil and spices in a small saucepan and get to a rolling boil. Then, dump over the top of the shrimp, and bake for 20 minutes!
I need to reiterate that you are going to want to pick up a big loaf of french bread to go with this shrimp! Don’t let the butter content scare you. Kind of like mussels, most of it remains in the pan, not in your belly.
Love this barbecued shrimp recipe? I bet you’ll also like my Flank Steak with Caramelized Onion Sauce recipe, or this Honey Sriracha Snapper.