BBQ Shrimp

We just found a new magazine called Fine Cooking.  This recipe is from the April/May 2014 issue of the magazine.  Alexis and I will be making it the next time we cook together.  Let me know what you think.

Ingredients

• 1 medium sized lemon
• 8 oz. (1 cup) unsalted butter
• 2 Tablespoon Worcestershire Sauce
• 1 Tablespoon Chopped Garlic
• 4 Bay Leaves
• 1 Teas. Sweet Paprika
• ¼ Teas. Cayenne Pepper
• ¼ Teas. Kosher Salt
• ½ Teas. Fresh Ground Black Pepper
• ½ Teas. Fresh Cracked Black Pepper
• 24 Shrimp (12-15 per pound), fresh and unshelled

Procedure

• Cut the lemon in half and juice it.  Press each lemon half flat on the cutting board, and then cut into ½-inch wide strips. 
• Melt butter in skillet over medium heat.  Reduce heat to medium-low and add the lemon juice and peel, Worcestershire Sauce, Garlic, Bay Leaves, Paprika, Cayenne, salt, ground and cracked pepper.  Stir and simmer for about 5 minutes to blend the flavors, do not burn the Garlic.
• Add the shrimp and increase the heat to medium.  Cook, turning the shrimp with tongs until all the shrimp are beginning to turn pink, 4 to 5 minutes.
• Cover the skillet and remove it from the heat.   Let sit for 15 minutes so that the shrimp can adsorb the flavors and finish cooking, stir every 5 minutes.
• Serve immediately.