"We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touch of spices and heat. —Susan Seymour, Valatie, New York..."
INGREDIENTS
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3 medium lemons, sliced
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2/3 cup butter, cubed
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1/2 cup ketchup
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1/4 cup Worcestershire sauce
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2 tablespoons seafood seasoning
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2 tablespoons chili garlic sauce
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2 tablespoons Louisiana-style hot sauce
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1 tablespoon Italian salad dressing mix
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4 pounds uncooked shell-on shrimp (31-40 per pound)