- 12 to 18 large shrimp
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 4 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 4 to 6 cloves garlic, minced
- Peel and devein shrimp and place in shallow, rimmed pan. The old-fashioned
biscuit pan works well.
- Mix remaining ingredients and pour over the shrimp.
- Let marinate for 2 hours, then broil for about 5 minutes or until done.
- Serve with salad and French bread.