BBQ Shrimp 01

BBQ Shrimp 01

No need for a barbecue pit here.


-Sweet Mama Janisse


For 6 people ()


  • 3 pound(s) 21-25 count head-on shrimp
  • 4 tablespoon(s) diced garlic
  • 4 tablespoon(s) cracked black pepper
  • 3 ounce(s) Gentleman Jack Rare Tennessee Whiskey
  • 4 tablespoon(s) worcestershire sauce
  • 2 tablespoon(s) dried basil
  • 1 cup(s) melted butter
  • 1 tablespoon(s) dried thyme
  • 0.5 cup(s) olive oil
  • 1 tablespoon(s) Louisiana Gold Pepper Sauce

BBQ Shrimp 01 Directions

  1. The head-on shrimp is best used when barbecuing,  it is a must to suck the heads of the butter-garlic flavored cooked shrimp.  
  2. If you don't have the time to use the barbecue. Preheat oven to 375 degrees F. In a heavy bottom saute pan, heat butter and olive oil over medium high heat.
  3. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes.
  4.  Place head-on shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible.
  5. Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. 
  6. Remove from oven and serve in soup bowls with the seasoned butter mixture. Hot French bread should accompany this dish.

Nutrition facts

(gluten free)