Butterflied Bayou Shrimp
|Medium shrimp||1 Pound, uncooked (in shells)|
|Butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Barbecue sauce||2 Tablespoon|
|Bay leaf||1 , crumbled|
|Garlic||1 Clove (5 gm), crushed|
|Dried basil leaves||1⁄2 Teaspoon|
|Rosemary leaves||1⁄2 Teaspoon, dried|
|Red peppers||1⁄2 Teaspoon, crushed|
Butterfly shrimp by cutting lengthwise down back, not cutting all the way through.
Do not remove shell.
In a large skillet, melt butter or margarine; add shrimp.
Saute 3 to 4 minutes until shrimp begin to turn pink.
Add remaining ingredients.
Simmer over low heat 3 to 4 minutes, stirring occasionally.
Cover and let stand about 5 minutes.
Spoon shrimp and sauce into a large serving bowl.