In keeping with our Memorial Day Picnic Theme, I know you must be wondering if all I ever cook is desserts. Most of the time, I actually do have meat and veggies, but dessert is just where my passion for cooking lies. Usually it is me that always offers to bring the cakes or pies, because they are just so much fun to make. But these shrimp are so great and a great dish to take to a picnic or eat out on the patio. Just be sure to carry them to a picnic in a good ice chest.
To make cleanup easier, bake in a disposable foil pan. This recipe is from another Southern Living magazine, July 2006
4 lbs unpeeled large fresh shrimp
2 lemons, cut into wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
3 tables Old Bay seasoning
1 teas dried rosemary
1 teas dried thyme
French Bread
Place shrimp in a 13×9 pan; top with lemon wedges and bay leaves.
Stir together the butter and next 6 ingredients. Pour over shrimp
Bake uncovered at 400 for 35 min or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with the French bread. So simple but oh so good.
Chocolate Castles 