1.5 pound fresh shrimp with heads on
1 stick unsalted butter, melted
1/4 cup EVOO
1/4 cup Woscestershire
2 Tbs Minced Garlic
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 Tbs oregano
1.5 Tbs favorite seafood rub, Byron's Jubilee rub used
Juice of 1 lemon
If extra heat is desired, add tabasco / cayenne pepper to taste
Mix all ingredients except shrimp. Stir well to combine.
Pour marinade over single layer of shrimp in bge safe, non-metalic casserole dish. (9 x 13 should work perfectly).
Refrigerator for 2 hours, turning shrimp every 30 minutes.
Stabilize egg at 375, with indirect setup.
Cook shrimp in casserole dish for 15 minutes, turn after 7.
Watch that you don't overcook.
Peel and enjoy.
Serve with warm french bread for dunking in sauce created during the cook!
Number of Servings: 2
Time to Prepare: 2.25 hours prep