Time to get ready for spring camping!! This is a great appertizer, especially in the cool spring air.
1/4 cup butter
1 1/2 Tbs olive oil
1 Tbs chili sauce
2 Tbs Worcestershire
2 tsp fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 to 8 cloves garlic, minced
1 tsp parsley
1 small anaheim pepper(optional)
1 Tbs crushed red pepper flake
1 tsp dried oregano
1 Tbs Tabasco
1 lb large shrimp
In large saucepan over med heat, simmer butter, oil,chili sauce,Worcestershire,lemon juice,lemon,garlic,parsley,anaheim, red pepper,oregano,and Tabasco until well blended. Remove from heat and let cool.
Place sauce in ziplock bag: add shrimp, refrigerate at least 8 hours or overnight.
Place sauce and shrimp into foil pan and heat on grill until shrimp are opague in center. Place sauce in bowls and serve with crusty french bread for dipping.
You can heat the shrimp on top of the stove or in oven, but I like to heat them on grill. I rarely use the anaheim pepper as I never know how much heat people like. You don't really need it. I remove the shells on the shrimp before I put them in the ziplock bag.
David
