Prep: 15 min., Bake: 30 min.Makes 6 servings
Use a disposable, aluminum roasting pan for easy cleanup.
4 lb. unpeeled, large fresh shrimp
2 lemons, sliced
2 bay leaves
1 cup butter, melted
1 cup chili sauce
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
3 Tbsp. Creole seasoning
1 tsp. dried rosemary
1 tsp. dried thyme
Place shrimp in a 13- x- 9-inch pan; top with lemon slices and bay leaves.
Stir together butter and next 6 ingredients. Pour over shrimp.
Bake, uncovered, at 400° for 30 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.
Recipe from Scott Jones
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