I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Barbequed Shrimp (no BBQ Required)
...in your mind.
Barbequed Shrimp (no BBQ Required)

Barbequed Shrimp (no BBQ Required)

Serves maybe 5 as an appetizer - I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it’s a shame to eat these alone - turn them into a party.

Serves maybe 5 as an appetizer


  • 1 pound 2-1/25 shrimp raw, shell-on & deveined (and defrosted)
  • 1.5 sticks butter
  • 1 tablespoon chopped, fresh garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
  • Juice of 1/2 lemon
  • 1/2 bottle beer


  1. Melt 1 stick of butter with garlic over medium heat.
  2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
  3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
  4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
  5. Lots of napkins too.