Kathy Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Wash and drain 3 pounds of large shrimp (unpeeled). Place in 7×11 inch glass dish.

Place the following ingredients in a 4 cup measuring cup:

• 1 1/2 lb butter or oleo
• 3 Tbsp black pepper or lemon pepper
• 1 tsp red pepper (cayenne)
• 1/2 tsp paprika
• 1 Tbsp Lea & Perrin® sauce
• 1 Tbsp Italian seasoning
• 1/8 tsp garlic powder or garlic (minced)
• Juice of 2 lemons

Heat 1 1/2 to 2 minutes (in microwave), or until butter is melted. Pour this sauce over shrimp. Cover with waxed paper and cook in microwave on high for 10 to 12 minutes. Stir shrimp once or twice during cooking. Cook until all shrimp are pink and have separated partially from shells. Add 2 teaspoons salt. Let stand for 3 minutes. Serves 4 to 6 people. If using a conventional oven, 400 degrees for 45 minutes.

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