Weekend shrimp

Rinse shrimp under cold water and drain. Place shrimp in 9x13-inch baking dish or pan.

In small bowl, combine oil, butter, lemon juice, wine, Worcestershire sauce, parsley, garlic, salt, pepper and lemon pepper. Add a couple of shakes of Tabasco. Whisk until well blended.

Pour over shrimp. Toss lightly to coat.

Bake in preheated 400-degree oven for 15-20 minutes. Stir once during cooking time.

If shrimp are smaller, reduce the cooking time. They are done when the shells turn a reddish color.

Note: If you want to saute smaller, peeled shrimp in the same sauce on the stove: Place sauce in large skillet. Heat over medium-high heat and add shrimp. Stir until shrimp are coated. Cover, reduce heat to low and continue cooking for about 5 to 8 minutes or until shrimp are pink. (this is the method I prefer--she prefers keeping them in the shell).


Serves 4 to 6.

*This is one of my best friend's (Kathy)'s recipe. It's soooo good! A little messy eating (because the shrimp are in the shells and you have to peel them before you eat them), but it's worth it. And definately don't miss the bread for getting all that good gravy:) Mmmmmmm!!!