Shrimp in Lemon Garlic Chili Sauce

Name: Shrimp in Lemon Garlic Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 lbs large unpeeled shrimp; 2 lemons, sliced into 1/4-inch slices; 8 ounces chili sauce (Heinz makes a good bottled sauce); 1/2 cup butter; 1/2 cup olive oil; 3 tablespoons Worcestershire sauce; 4 garlic cloves, minced; 3 tablespoons lemon juice; 1 tablespoon fresh parsley, chopped; 2 teaspoons paprika; 2 teaspoons oregano; 2 teaspoons crushed red pepper flakes; 1 teaspoon pepper sauce (such as Tobasco or Franks Red Hot Sauce); 3 tablespoons liquid smoke; salt and pepper

Submitted by St. Louie Suzie

"This is THE BEST shrimp recipe, I swear. This is "finger food" -- you'll peel and eat the shrimp at the table, so provide one or more bowls to discard the shells and have plenty of napkins on hand. You'll want to serve this with lots of crusty bread to sop up the absolutely amazing sauce. ENJOY! Note: prep time does not include time to marinate shrimp."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

2 lbs large unpeeled shrimp
2 lemons, sliced into 1/4-inch slices
8 ounces chili sauce (Heinz makes a good bottled sauce)
¹⁄₂ cup butter
¹⁄₂ cup olive oil
3 tablespoons Worcestershire sauce
4 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons crushed red pepper flakes
1 teaspoon pepper sauce (such as Tobasco or Franks Red Hot Sauce)
3 tablespoons liquid smoke
salt and pepper

directions

Wash shrimp, spread out in 9" x 12" glass baking dish.
Combine all other ingredients in medium saucepan over low heat.
Pour sauce including cooked-down lemons over shrimp.
Refrigerate and turn shrimp every 30 minutes or so for several hours.
Bake at 300 degrees F for 30 minutes, turning shrimp at 10 minute intervals.
Serve in soup bowls with bread on the side to sop up the sauce.

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Reviews

This is a yummy dish, and something different to do with shrimp. I did use peeled shrimp, so I adjusted the marinating time to account for that. Otherwise made as directed and was pleased with the result. Thanks for posting! Made for Spring PAC 09.

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