Shrimp cooked in butter, worcestershire, lemon and pepper...food doesn’t get much better than this!
- 3 lbs Extra Large Shrimp (uncooked, in shells)
- 1 lb Butter or Margarine
- 5 oz Lea & Perrins Worcestershire Sauce (do not substitute)
- 1 oz Cracked Black Pepper
- Juice of 1 Lemon
- Crusty French/Italian Bread for Dipping (heated and sliced)
These shrimp are superb but the real reason to eat this dish is for sopping the bread in the wonderful butter! Don't go light on the pepper....seems like a lot, but is needed. Recipe from life-long friend Marjie Bowen Graham.
Source: Jim Sullivan
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