New Orleans-Style Shrimp

Ahhh, spring. Ahhh, natural light for my photos. FINALLY.

I have to say, I'm currently loving the foil packet method of cooking. I'm pretty sure I'm going to be using it all summer long. This shrimp dish was cooked in the oven, not on the grill, but I think it's a dish that would work really well cooked outside. Either way, though, it's absolutely delicious -- perfectly spicy and a little bit sweet and wonderfully tangy. Joe and I both really liked this and wished we had more. I jazzed it up with some Zatarain's for soaking up the yummy broth, and we were both very happy. This is a wonderful spring supper!

New Orleans-Style Shrimp
Source: adapted from Cooking Light Annual Recipes 2008 (original recipe available on MyRecipes)

3 tablespoons Worcestershire sauce
Juice of one lemon
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 pound shrimp, peeled and de-veined
2 teaspoons butter, divided

1. Combine first 9 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

2. Preheat oven to 425°.

3. Fold 2 sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place half of shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter.

4. Fold foil over shrimp; tightly seal edges.

5. Place packets on a baking sheet. Bake at 425° for 10 minutes. Let stand 5 minutes. Unfold packets carefully, and serve immediately. Serve over rice, if desired.