*Cajun Peel N' Eat Shrimp*

I think we loved this recipe so much that I could say it is the best recipe I have come across in awhile.  But then again, I can't even remember the last 5 things I have made so let's just say it is at the top!  

The recipe is very simple, and would be a fun thing to make when having over friends or family.  It is a good social food :)  Jay O. said he could eat it every day, this will definitely be a staple in our dinner routine.

Ingredients:

3 pounds (more or less) unpeeled & deveined shrimp (make sure they are not too small)

1/2 cup Olive Oil

Salt & Freshly Ground Pepper                                                  2-3 whole lemons, juiced

1/2 Cup Lea & Perrin's Worcestershire Sauce

Tabasco or your hot sauce of choice (even though I took a picture of Tabasco we ended up using Louisiana b/c we prefer Louisiana's flavor, put as much as you'd like, some like it HOT!)

1/4 stick of butter (the original recipe calls for 1 stick...but with the olive oil it is not really necessary and no one wants to gain an unwanted pound from eating shrimp:))

Directions: 

First, thoroughly rinse raw shrimp w/shells still on in a colander.  I bought a frozen 2 pound bag of raw, deveined shrimp and thawed them under cold water for 5 minutes.  You can buy fresh if you'd like, but I was trying to be more budget friendly.

Place the shrimp in a large baking pan in a single layer. 

Over top of the shrimp drizzle about ½ cup of extra virgin olive oil.

Generously sprinkle black pepper over top of the shrimp. 

Now sprinkle with salt.

Squeeze the juice of about 2-3 lemons over top of all of the shrimp. 

Now generously drizzle Worcestershire all over the shrimp, about ¼ to ½ a cup. 

Drizzle Louisiana/Tabasco, etc.  sauce over the top to your desired temperature.

Now get your 1/4 stick of butter and cut it into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.

Place the pan of shrimp under the broiler in your oven for just about 10 minutes until the shrimp are no longer translucent. Serve with a roll of crusty Multi-Grain bread because you need something to absorb all of the yummy juices!  We also had ours with a little side salad.  I plan on making it when it gets warm outside with my dressed up corn on the cob recipe. 

Make sure to have an extra bowl for the messy shells!

This would be a great dish to make on V-day for your significant other, or 

to have them make it for you :)