from Executive Chef Al Levinsohn Barbecued Alaska Spot Shrimp Serves 8 1 cup Butter 1 cup Olive oil 1 cup Chili sauce 3 Tbsp. Worcestershire 3 Tbsp. Lemon juice 1 1/2 Tbsp. Garlic 2 tsp. Parsley 2 tsp. Oregano 2 tsp. Cayenne 1 tsp. Tabasco 3 Tbsp. Liquid smoke 1 Tbsp. Salt and pepper 4 ea. Alaskan spot shrimp Procedure: add all ingredients except shrimp. Combine over double boiler and whisk often until butter is melted. Do not over heat or boil! Set aside. Pre-heat oven to 500°. Toss shrimp in sauce to coat and spread shrimp evenly over small sheet pans (be sure shrimp are in a single layer and not stacked on top of each other) and roast for 6-8 minutes or until shrimp are heated through and slightly charred. < back
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