This is a house favorite and if I tell friends I making it they are guaranteed to show up. I’ve been told that the sauce alone should be bottled and sold. The other night a guest was spooning the sauce onto his salad. The recipe comes from Paula Deen with minimal tweaks by yours truly.
I originally started looking for a recipe like this after tasting the Hot & Spicy Shrimp at Sally T’s in Monmouth Beach. I just had to try to make it at home. It comes pretty darn close. It’s very important to use unpeeled shrimp. The shrimp peels are what give the sauce a lot of its flavor. It’s a peel and eat party. Just hand out plenty of napkins.
1 cup (2 sticks) butter, melted
1/4 cup Worcestershire sauce
1/8 cup lemon juice
2 Tbs. ground pepper
2 Tbs. hot sauce (recommended; Texas Pete)
4 cloves garlic, minced
2 tsp. salt
2 pounds unpeeled large shrimp
1 lemon, thinly sliced
Preheat oven to 400 degrees F.
Stir together the butter, worchstershire sauce, lemon juice, hot sauce, pepper, garlic and salt. Mix with shrimp in 9 x 13 glass baking dish. Place lemon slices on top. Bake uncoverd for 20 minutes stirring half way through.
Serve in a bowl with sauce and crusty bread for dipping. Heaven!