As you sink your teeth into this decadent shrimp, you’ll be overcome with a strong sense of being there – in New Orleans – with all the romance and mystique that is Mardi Gras, with its masks, costumes, parades and the throngs of people swarming the crowded, sultry streets.
2 pounds shrimp, peeled, deveined and tail off
½ cup butter
4 tablespoons hot chili sauce
2 tablespoons Worcestershire
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1 and ½ teaspoons cayenne pepper
1 and ½ teaspoons Liquid Smoke (Hickory flavored)
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon hot sauce (I use Frank’s Red Hot)
5 cloves fresh garlic
Thaw the shrimp and remove and discard the tails. Set the shrimp aside.
Add all remaining ingredients (minus the shrimp!) to a medium saucepan and simmer over medium-low to low heat for 10 minutes. Remove from heat, set aside and let cool.
Place the shrimp in a casserole dish and pour the sauce over the shrimp. Gently stir to thoroughly coat all the shrimp.
Cover and refrigerate at least 4 hours or overnight to allow shrimp to marinate.
Preheat oven to 400 degrees. Bake shrimp for 15-20 minutes or until done and no longer pink.
Serve immediately. Best served with a crusty French bread.