1 lb. med. shrimp in shells, uncooked
1/4 c. butter or margarine
1/4 c. vegetable oil
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. barbecue sauce
1 bay leaf, crumbled
1 garlic clove, crushed
1/2 tsp. dried basil leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. Paprika
1/4 c. butter or margarine
1/4 c. vegetable oil
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. barbecue sauce
1 bay leaf, crumbled
1 garlic clove, crushed
1/2 tsp. dried basil leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. Paprika
Preparation:
Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter or margarine; add shrimp. Saute’ 3 to 4 minutes, stirring occasionally. Cover and let stand about five minutes. Spoon shrimp and sauce into a large serving bowl. Makes 35 to 40 appetizer servings.