New Orleans-Style Shrimp

Peel these at the table, and serve with a slice of crusty baguette.

Yield: 4 servings (serving size: 1 packet)

Ingredients

• 3  tablespoons  Worcestershire sauce
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  butter, melted
• 2  teaspoons  chopped fresh rosemary
• 2  teaspoons  chopped garlic
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  pounds  unpeeled large shrimp
• 2  lemons, sliced into 1/4-inch slices
• 4  teaspoons  butter, divided

Preparation

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

Nutritional Information

Calories:

323 (30% from fat)

Fat:

10.7g (sat 4.9g,mono 2.3g,poly 1.8g)

Protein:

46.4g

Carbohydrate:

8.9g

Fiber:

0.8g

Cholesterol:

363mg

Iron:

6.5mg

Sodium:

513mg

Calcium:

156mg