Indoor Barbecued Shrimp Recipes

Steps:

• In a large, heavy pot, melt the butter with the olive oil.
• Add the green onions, rosemary and thyme and saute over low heat.
• Squeeze all the cloves out of the baked garlic into the pot and stir, combining all the wonderful flavors.
• Add the Worcestershire sauce, lemon juice, wine, and parsley and let it all come to a very slow boil, then simmer and taste.
• Season with salt, pepper, Tabasco, and the optional brown sugar.
• Once the taste is so good you need a straw, turn up the heat and add the shrimp, shells and all!
• Stir and cook the shrimp just until the shrimp turn pink, about 5 minutes.
• Take the pot to the table and serve.
• **To somewhat lower the fat content, chicken broth can be used for some of the butter, but it's not quite as good.

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

Steps:

• THESE ARE THE COLOSSAL SIZE SHRIMP, NOT JUMBO AS IT SAYS IN THE INGREDIENTS (CAN'T SEEM TO GET COLOSSAL SIZE TO PRINT.).
• Using a sharp knife, butterfly each COLOSSAL shrimp through the back area where the vein has been removed.
• Place them shell side DOWN side by side flat on the perforated grill.
• Sprinkle each shrimp with lemon pepper, garlic salt and a couple drops of hot sauce (more if you like them real spicy).
• Baste each shrimp with a bit of olive oil using a brush.
• Begin cooking on barbecue set at ~350°F (temperature will drop slightly when the shrimp are added). Continue cooking ~18 minute or until when touched, shrimp meat will spring back.
• We serve these large beauties 3-4 on a plate and allow our guests to remove the shell part themselves. (You can also remove the shells prior to serving.).
• This is great on a hot summer evening with vegetable salads, some crusty bread and a great bottle of wine. Hope you enjoy!