Recipe is from "The Encylopedia of Cajun and Creole Cuisine" by John D. Folse, Lafitte's Landing Resturant.
1 pound peeled, deveined shrimp (I leave the tails on)
Salt and Cayenne pepper to taste (I use 1/8 tsp cayenne and 1/4 tsp salt)
Juice of one lemon (I use whole fresh lemon sliced and lay over top of dish while baking)
1 cup melted butter (I use unsalted butter)
1/2 cup olive oil
1/2 cup Worcestershire sauce
Dash of Tobasco
Preheat oven to 400F. Arrange shrimp in a single layer in a baking dish. In large bowl, combine all ingredients. Pour over shrimp. Marinate for 30 minutes. Bake at 350F for 20 minutes. Do not over bake.
The main ingredients
All ingredients mixed and poured over shrimp to marinate for 30 minutes
Into the oven
Ready for some hot French Bread buttered to soak up the gravy.
