<New Orleans Style BBQ Shrimp>Greg,I'll post a recipe that has the same ingredient list that I use, but I must admit that I don't measure. The recipe is VERY flexible. I prefer to use shrimp with the heads still on, as the heads add so much flavor to this recipe.3 pounds raw shrimp in shells, preferably NOT deheaded4 thinly sliced lemons (or some lemon juice)2 Tbs Worcestershire sauce2 to 3 sticks butter, cut into pats1/4 to 1/2 bottle cracked black pepper (or LOTS of regular black pepper)cayenne pepper to tastesalt to taste (after shrimp are cooked)Minced garlic (powdered is ok if you don't have fresh)1/4 cup to 1/2 cup of Italian Dressing3 chopped green onionsWash shrimp and place in shallow glass baking dish or roaster. Cover with pats of butter and lemon. Mix other ingredients and pour on top. Place under broiler until shrimp begin to turn pink. Turn oven to 350 degrees and cook until done, about 20 minutes. Serve with French bread for dipping, and be careful as the juice drips down your elbows!!!! This is MESSY, but your guests won't mind, because it's soooooo good. They won't even mind peeling the shrimp. :)When I make this dish, I don't measure the Italian Dressing, the Worcestershire sauce or the garlic, I just put some in til I like the color and taste.P.S. to Greg...I know you asked for a microwave recipe and this one can be used as one; just cover the shrimp pan with wax paper, cook on high for about ten minutes, stirring once or twice during cooking time until all shrimp are pink.
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