A personal favorite that will excite your taste buds ...
Ingredients:
1/2 cup virgin olive oil
1/2 cup red wine vinegar
1 cup barbeque sauce (hickory flavor)
1 teaspoon minced oregano leaves
1/2 teaspoon minced rosemary leaves
2 teaspoons minced garlic
1 tablespoon minced parsley (flowerets only)
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon paprika
1 tablespoon Tabasco sauce
2 tablespoons butter
3 pounds raw peeled de-veined jumbo shrimp (U-12c. per pound)
One large mixing bowl
One large sauté skillet
Procedure:
Place olive oil, red wine vinegar, barbeque sauce, oregano, rosemary, garlic, parsley, paprika, Tabasco, salt, and black pepper into large mixing bowl, whisking the marinade briskly. Toss shrimp into marinade mixture and combine the two items. Cover the marinating shrimp, refrigerate for eight hours, allowing the shrimp to absorb the marinade, infusing the flavors into the finished product. After marinating, remove shrimp from the excess marinade, sauté in butter in a hot skillet, on high heat, for two minutes on each side of the shrimp. Serve with vegetable and starch dish of choice. It goes well with any side order. Enjoy!
