I originally found this years ago over at The Pioneer Woman's place. It's more of a simple process than a recipe, and one I've made too many times to even try to count. It's been a while now, definitely going on my menu for this week!
About 1/2 cup olive oil
2 - 3 lemons
Kosher salt (or sea-salt)
Fresh ground pepper
1-2 sticks of butter
How I do it:
Spread shrimp in single layer on a large deep cookie sheet or bottom of broiler pan. Drizzle olive oil over shrimp, squeeze fresh lemons over shrimp, add generous splashes of Tabasco sauce and Worcestershire sauce all over the top along with a sprinkle of kosher salt and lots of fresh ground pepper. Generously dot top with pats of butter. Broil until done, about 15 minutes.
Serve these delicious peel and eat shrimp with big thick chunks of French bread or Chicago hard rolls for sopping up that yummy, spicy, buttery sauce - absolutely delicious!
If you have any leftovers - peel the shrimp, strain the sauce (because it will have bits of shrimp shells) and then serve over pasta the next day along with some fresh bread and a salad for another really wonderful meal.
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