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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very quick easy weeknight recipe from Cooking Light. I serve with warm crusty bread, corn on the cob and oven roasted new potatoes. Ingredients:
3 tablespoons worcestershire sauce |
2 tablespoons fresh lemon juice |
1 tablespoon butter |
2 teaspoons chopped fresh rosemary |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon hot pepper sauce (such as tabasco) |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground red pepper |
2 lbs large shrimp |
2 lemons, sliced thin |
4 teaspoons butter, divided |
Directions:
1. Combine first 11 ingredients in large glass bowl; toss well. Cover and marinate in refrigerator 30 minutes.
2. preheat oven to 425.
3. fold 4 (16 x 12 inch) sheets of aluminum foli in half crosswise. Open foil. remove shrimp from bowl;reserve marinade. Place about 2 1/4 cups shrimp mixture and several lemon slices on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each with 1 teaspoon butter. fold foil over shrimp and tightly seal edges.
4. Place packets on a baking sheet. Bake at 425 for 15 to 20 minutes.
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