Categories: Fish- Seafood

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup freshly squeezed lime juice (from about 4 to 6 limes)
• 4 sprigs fresh thyme
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. hot sauce
• 2 tsp. kosher salt
• 2 lbs. extra-jumbo shrimp (16 to 20 per lb.), shell on
• 3 Tbsp. olive oil, divided
• 1 loaf French bread
• Salt and freshly ground black pepper (to taste)

Directions

1. If using a grill, prepare for medium-heat cooking. In a heavy-bottom pot (set right on the grill or on the stove top over medium heat), combine the butter, lime juice, thyme, Worcestershire sauce, hot sauce, pepper and salt. Cook until the butter has melted and the mixture begins to simmer. Add the shrimp and toss to coat with the sauce. Let cook 2 to 3 minutes until pink and done. Remove from the heat and stir in the parsley. Serve either of the following ways:

2. Tommy’s Way: Cut the bread in half lengthwise, drizzle with the remaining tablespoon of olive oil, sprinkle with the salt and pepper, and place cut side down on the grill until toasted, about 1 to 2 minutes. Serve alongside the shrimp.

3. The southern way: Serve the shrimp over barbecued potatoes.

Email to a friend | Print this recipe | Back