1/4 cup butter
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Juice of 1 lemon
2 pounds medium to large shrimp
Heat oven to 400 degrees.
Combine all ingredients except shrimp in a wide ovenproof skillet or baking pan just big enough to hold the shrimp in a single layer. Place the skillet or pan in the oven just to melt butter. Add the shrimp and stir to coat with butter mixture.
Bake 10 to 15 minutes, stirring occasionally, until shrimp are pink and opaque. Remove from oven just as they become pink – they’ll cook another minute or two in the hot skillet. The shrimp will exude a lot of juice and give you a generous amount of sauce for pouring over bread or potatoes or to use for dipping.
Makes 4 to 6 servings.
Serve with boiled potatoes – preferably boiled new potatoes or red-skinned potatoes that you use for dipping also – salad (or coleslaw), and lots of French bread for dipping.
To make dressing for salad: Combine 1/4 to 1/3 cup olive or vegetable oil with 1 tablespoon vinegar, 1 teaspoon European-style mustard, and salt and pepper to taste. Pour over lettuce.