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A menu from the Froghaven Recipe Book

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Barbecued Shrimp

This shrimp dish is just spicy enough for those of us who don't like it HOT, but still satisfying for those with a stronger palate. The Louisiana hot sauce and ground black pepper give it a kick. Serve it over rice with chunks of white bread to soak up the sauce.

1 1/4 lbs. fresh shrimp, peeled and deveined
1 clove garlic, chopped
3 stalks celery with leaves, very coarsely chopped
2 lemons
1/2 stick butter, cut into cubes
1 tbsp. Worcestershire
2 tbsp. cracked or ground black pepper
1 1/2 teas. salt
1/2 teas. hot sauce (Louisiana or Tabasco)

Wash shrimp and place in a large, shallow pan. Add celery and garlic. Squeeze juice of one lemon over the top. Dot shrimp with butter, and sprinkle remaining ingredients.

Place shrimp under broiler until butter melts and shrimp start to turn pink (about 5 minutes), stirring several times. When all shrimp are slightly pink, reduce temperature to 350o and bake 15 to 20 minutes or until done, stirring often. Garnish with remaining lemon, cut in quarters or slices.

You may cook ahead and reheat, but do not overcook shrimp.

Source: Southern Living Cookbook For Two


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