BARBECUED SHRIMP

OMG! These are so good! They are so good that I have to admit I was standing at the kitchen sink peeling and eating them before the 2 hours were up. I know the recipe says cook for 2 hours but it also said to stir every half hour until done. So they looked done. They were pink and I couldn't resist them. I am so glad that I made a full recipe and that it is only me and my mother here for dinner tonight. I know I ate more than my share. These shrimp would be great for an easy appetizer at a barbecue or just by themselves with a cold beer out by the pool.  Now I remember my mother used to do a BBQ shrimp where she would boil them first and then broil them with BBQ sauce for a minute. These were good too, but they seemed like a lot of trouble. This recipe was so quick and easy and tasted so much better than just the regular shrimp boil that I will be doing this again real soon. Check back next week for more seafood recipes. My daughter, who doesn't like seafood, is out of town so this is a perfect opportunity for me to try several new recipes. I am looking at a tilapia in a foil packet and salmon on a cedar grilling plank. Can't wait for my days off.

OOPS! I forgot the Worcestershire sauce.

INGREDIENTS:

2 lbs. of fresh thawed shell on shrimp

1 stick of butter

¼ cup of Worcestershire sauce

¼ cup of olive oil

1-2 Tbs. of Tabasco sauce

1 tsp. of kosher salt

1 tsp. of pepper

3 juiced lemons

1 tbs. of fresh basil

DIRECTIONS:

Spray your crock pot with PAM. Rinse the shrimp with cold water then place in the crock pot. Add the rest of the ingredients and gently stir. The butter will melt later. Cook on high for 2 hours. Gently stir every half hour until done. Serve with a spicy cajun tartar sauce, BBQ sauce, or your favorite red sauce.