Recipe Of The Week


Makes: 4 servings
Time: 10 minutes

As everyone must know by now, the term “barbecue” legitimately refers only to foods that are slow cooked by wood heat. The Worcestershire sauce in this dish, however, lends the shrimp a smoky flavor and saves you from firing up the grill.  Serve this as an appetizer or main course with bread or rice, or pasta. Please don’t substitute for the butter here; the dish will just not be the same.


1 pound large fresh shrimp, peeled and deveined
Salt to taste
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
Juice of 1/2 lemon
Freshly ground black pepper to taste
1 tablespoon water


Sprinkle the shrimp with salt.
Melt the butter over medium heat in a large skillet.
Add the remaining ingredients
Cook, shaking the pan continuously, until the shrimp are cooked, 3 to 5 minutes (they’ll all be bright pink).
Serve immediately!

Print Version:

Johnny Earles’  “Barbequed” Shrimp