First up is an appetizer that’s sure to please all guests and with the spicy dipping partner, sure to get folks in a celebratory, drinking mood. Enjoy!
For 20 to 24 people
1/2 cup olive oil
1 cup melted butter or margarine
1/2 cup hickory flavored barbecue sauce
1 cup chili sauce
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 lemons, sliced
1/4 cup liquid smoke
2 tbsp chopped parsley
1/2 tsp cayenne pepper
Red pepper sauce to taste
Salt and pepper to taste
5 lb med. shrimp, peeled and deveined
In a large saucepan, sauté garlic in olive oil for 2 to 3 minutes and add remaining ingredients except shrimp. Simmer for 20 minutes stirring occasionally.
Add shrimp to a large roasting pan and pour sauce over shrimp. Bake at 300 degrees for about 20 minutes or until shrimp begins to turn pink. Remove to a rack and let cool.
Place in refrigeration for several hours for everything to blend.
Before serving, reheat shrimp and transfer to a chafing dish set on low heat.
- -Join Cajun Chef Ryan and take a look at his Mardi Gras Post. His first recipe of the series is his awesome King Cake, with a step by step guide in making this traditional Mardi Gras pastry.
- -Next Tuesday ~ A little more history and a recipe for one of my favorite foods for a large crowd.
- -Learn more about Mardi Gras in Mobile at Mobile Bay
- -Historical timetable from Mardi Gras Digest