Oven Barbecued Shrimp
3 sticks unsalted butter1 cup extra virgin olive oil2 lemons, thinly sliced + zest of one lemon8 cloves garlic, pressed4 Tbsp. Worcestershire Sauce3-4 Tbsp. Frank Davis Seafood Seasoning1 tsp. crushed red pepper flakes2 Tbsp. coarse ground black pepper2 Tbsp. Frank Davis Sicilian Seasoning1 cup beer (not lite beer!)4 lbs. colossal (U-10) whole Louisiana shrimp, heads on2 lemon halves for juicing Hot French bread for sopping
Combine the butter and olive oil and melt them together in a large, high-sided skillet.
Then drop in the sliced lemons, the lemon zest, the garlic, the Worcestershire, seafood seasoning, red pepper flakes, black pepper, Sicilian seasoning, and beer-in other words, stir in everything except the shrimp.
Then over a medium-low fire, let everything simmer for about 5 minutes.
In the meantime, wash the shrimp thoroughly under cold running water (remember, the heads and shells stay on!).
Then place them into a shallow baking pan, pour the "sauce" you made evenly over them, and baste them several times to insure that each one is completely coated.
Now slide the pan into a preheated oven and bake-uncovered-at 350 degrees until the shrimp are pink on top, which should take about 5-8 minutes.
At this point, turn the pan and toss the shrimp and bake them for another 10 minutes or so until they turn pink all over and a slight airspace forms along the dorsal shell line.
Serve them in a deep bowl, piping hot right from the oven, and squeeze a little fresh lemon juice over them.
Of course, you will definitely need a big chunk of French bread for dipping that great sauce.