Barbequed Shrimp This recipe is from Rendevous Restaurant in Memphis. It was originally called Barbequed Shrimp, but there is NO barbeque anything involved, so I am officially renaming it at our house.

The story goes that if you wanted to order this at the Rendevous, you had to call 24 hours ahead. The shrimp would then be served with your ribs once you got to the restaurant. My Grandpa Ford would always call ahead to order these shrimp. They are a favorite at our house. (My favorite shrimp recipe ever, actually.)

5 lbs raw shrimp

1 bunch celery

3-4 cloves minced garlic

6 lemons, halved

1 lb butter

1-2 TBSP salt

Worcestershire, Pepper, hot sauce to taste

French Bread

 

• Place shrimp in large dish (9x13 is not big enough. You need the next size bigger).
• Cut celery in half, mix them in with the shrimp.
• Squeeze lemons over entire dish. Place lemons halves in dish.
• Dot with butter (it’s a bit more than dotting, its more like a lot of butter and a little shrimp. Can you go wrong with that??)
• Sprinkle remaining seasonings over everything.
• Place shrimp under broiler until butter melts and shrimp BEGIN to turn pink(about 5 minutes.) Stir occasionally.
• When all shrimp  are SLIGHTLY pink, reduce temperature to 350 and bake 15-20 minutes, or until done, stirring often. Taste test for doneness.
• DO NOT OVER COOK OR SHRIMP WILL BECOME MUSHY!
• Serve hot with PLENTY of French Bread. (The French Bread dipped into the juices is almost better than the shrimp. Just try it, you’ll understand!!)

Don’t let 5 lbs of shrimp overwhelm you. We always have a crowd, so we need 5 lbs. It could very easily be cut into half or fourths to accomodate your numbers!