Grilled Barbecue Shrimp
 
Makes 4 servings
Ingredients
  • 4 dried bay leaves
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
  • ½ cup canola oil
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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://www.louisianacookin.com/grilled-barbecue-shrimp/