08.01.2013

Rebecca Gordon’s Barbecue Shrimp

Combine butter, Worcestershire, Tabasco, lemon juice, garlic, parsley, thyme and Creole seasoning in a large skillet over medium high heat. Stir until the butter melts & begins to bubble.

Add the shrimp to the skillet, tossing to coat w/ the butter mixture. Saute until the shrimp turn pink & they’re cooked through, about 5 to 6 minutes.

{The recipe can easily be doubled}