Grilled Barbecue Shrimp
 
Makes 4 servings
Ingredients
  • 4 dried bay leaves
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper, plus more to serve
  • ½ teaspoon ground black pepper
  • ½ cup canola oil
  • 24 head-on jumbo fresh shrimp
  • 3 tablespoons unsalted butter, melted
  • Lemon wedges, chopped fresh parsley, flaked sea salt, and French bread, to serve
Instructions
  1. In a medium bowl, whisk together bay leaves, garlic, lemon juice, Worcestershire, kosher salt, paprika, red pepper, and black pepper. Whisk in oil in a slow, steady stream until combined.
  2. In a large resealable bag, place shrimp; pour in marinade. Seal bag, pushing out air, and move shrimp around in bag until well coated. Refrigerate for 2 to 4 hours.
  3. Drain shrimp, reserving marinade.
  4. In a small saucepan, bring reserved marinade to a boil over medium-high heat; cook for 3 minutes. Remove from heat. Discard bay leaves. Whisk in melted butter.
  5. Heat a grill pan over medium heat. Add shrimp, and cook until pink and firm, 1 to 2 minutes per side. Serve with marinade, lemon wedges, parsley, sea salt, red pepper, and bread.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-barbecue-shrimp-2/