Friend of Julie: Spicy Shrimp

This recipe comes from key-friend Barb, whose family thoroughly enjoyed this dish right along with her. Blog contributor Jennifer jumped right on this recipe and made it her own by adding soy sauce (see her photos and recipe alterations below). I had every intention of making this for dinner last night, but it turned out to be one of those nights where I skipped dinner. Skipping dinner never happened before I started this program!
Prep Time: 16 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 6

Ingredients

• 3 pounds (21-26 count) Unpeeled Shrimp (more or less works too)
• ½ cup Olive Oil
• Salt And Pepper
• 3 whole Lemons (juice Of)
• ¼ to ½ cup Worcestershire Sauce
• Tabasco
• 1 stick Butter

Preparation Instructions

1. Thoroughly rinse raw shrimp w/shells still on. I use 21-26 count (that means 21-26 shrimp per pound) but I’ve certainly used bigger. Any smaller than this, and it’s difficult to peel, so stick with 21-26 or bigger. 
2. Place the shrimp in a large baking pan in a single layer. 
3. Drizzle about ½ cup of extra virgin olive oil over top of shrimp.
4. Generously sprinkle black pepper over top of the shrimp and then sprinkle salt (I use kosher). Be very generous with the salt and the pepper.
5. Squeeze the juice from about 3-4 lemons over top of all of the shrimp.
6. Drizzle ¼ to ½ cup Worcestershire sauce all over the shrimp. 
7. Drizzle Tabasco sauce over the top to your desired heat/temperature.
8. Cut the stick of butter into pats and then evenly distribute the pats on top of the shrimp.
9. Place the pan of shrimp under the broiler for just about 10 minutes until the shrimp are no longer translucent. 

Blog contributor Jennifer Churchill made this recipe and here's what she had to say about her spicy shrimp with soy sauce:

"The only addition I made was about 3 tbs of soy sauce added after the pats of butter. Just amazing.."

Original recipe and photo source: The Pioneer Woman