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| BARBEQUED SHRIMP 5 pounds raw shrimp, heads and shells on, well rinsed and drained (24-30 shrimp per pound) 1 c. extra virgin olive oil 5 cloves garlic, minced 1/8 c. Worcestershire sauce 1/2 t. cayenne 2 t. fresh oregano 1 t. salt 1 t. ground black pepper 1 lemons, cut in half and their juice 1 large loaf sour dough Preheat the oven to 350 degrees F. Rinse the shrimp under cold running water and let drain. Spread in one layer in a large roasting pan or baking dish. Add the remaining ingredients, except the shrimp and bread, and stir to mix well. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce. Servings: 10-12 Per Serving: 368 Cal (53% from Fat, 43% from Protein, 4% from Carb); 39 g Protein; 21 g Tot Fat; 3 g Sat Fat; 3 g Carb |
| BARBEQUED SHRIMP |
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