24 jumbo fresh shrimp, peeled and deveined (heads and tails left on)
3 tablespoons unsalted butter, melted
Lemon wedges and French bread, to serve
Instructions
In a medium bowl, whisk together bay leaves, garlic, lemon juice, Worcestershire, salt, paprika, red pepper, and black pepper. Whisk in oil in a slow, steady stream until combined.
In a large resealable bag, place shrimp; pour in marinade. Seal bag, pushing out as much air as possible, and move shrimp around in bag untilwell coated. Refrigerate for 2 to 4 hours. Drain shrimp, reserving marinade.
In a small saucepan, bring reserved marinade to a boil over medium-high heat; cook for 3 minutes. Remove from heat. Discard bay leaves. Whisk in melted butter, and set aside.
Heat a grill pan over medium heat. Add shrimp, and cook until pink and firm, 1 to 2 minutes per side. Serve with marinade, lemon wedges, and French bread.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-barbecue-shrimp/