1-1/2 lbs large shrimp, peeled (tails on) and deveined
4 tbsp freshly squeezed lemon juice (about 1-1/2 lemons)
4 to 5 dashes of Tabasco
3/4 tsp Worcestershire sauce
5 tbsp butter, divided
2 tsp Jacoub’s New Bay Seasoning
2 to 3 tsp fresh thyme leaves, chopped
1. Combine the lemon juice, Tabasco and Worcestershire in a small bowl and set aside.
2. Heat 4 tbsp of the butter in a large pan over medium-high heat until foamy. Add the shrimp, sprinkle with Jacoub’s New Bay Seasoning and sauté until pink and opaque, about 3 minutes total. Add the lemon juice mixture, thyme leaves and the remaining tbsp of butter and toss until the shrimp are well coated.
3. To serve, plate individual servings of White Rice with Bacon, brown rice or plain steamed white rice, top with a portion of shrimp and spoon some of the pan juices over the top.
If possible, AVOID shrimp that was been peeled and deveined before it was frozen. It can cause a loss of flavor and texture.