Wednesday, April 13, 2011

Barbecued Shrimp

My Dad made great Barbecued Shrimp, but he made up the recipe every time he did it.  I need a recipe, so I can repeat it if it is good.  This is Good! Thanks, Darlene.


  • 2 lbs. of  shrimp
  • 1 ½ sticks of butter, melted
  • ¼ C. white wine
  • 3 T. Worcestershire sauce
  • Juice of 1 lemon
  • 6 cloves of garlic, minced
  • 1 T. liquid crab boil
  • 1 T. hot sauce
  • 2 bay leaves, crushed
  • ½ t. each of oregano, rosemary, and  thyme
  • Loaf of crispy New Orleans style French bread
  1. Mix all ingredients (except the shrimp and butter) in a shallow baking dish
  2. Add the shrimp and mix the with the liquid
  3. Place in the refrigerator for several hours to marinate
  4. When ready to cook; Preheat oven to 425 degrees
  5. Add the melted butter to the dish and stir
  6. Bake for 20 minutes
  7. Flip the shrimp after 10 minutes
  8. Serve with the French bread for dipping
Tips and Tricks:
  • You can prepare this the night before and let it marinate overnight.
  • Medium shrimp are really the best size for Barbecued Shrimp. 


  1. OK El, Anthony and I are going to try to do this for our Easter dinner. This and steak. He had a recipe for BBQ Shrimp, but cannot find it so we are trying this one. Will let you know.

  2. This is easy! It will be great!