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Bar-B-Q Shrimp


  • 2 1/2 - 3 lbs. heads on jumbo shrimp 15-20 count*
  • 1 cup good olive oil
  • 2 tsp. lemon pepper
  • 1/2-1 tsp. coarsely ground black pepper
  • 1 tsp. crushed red pepper flakes or more to taste
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. fresh garlic minced
  • 1 tsp. granulated garlic
  • 1 tsp. Kosher salt
  • 4 Tbsp. fresh rosemary leaves chopped
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • 1 c. chardonnay wine
  • 1 c. heavy cream
  • Crusty French Bread toasted slightly.


  1. *Figure on 5 shrimp per person for an appetizer portion of 12-14 per person for an entree.
  2. Place all ingredients except cream in a large bowl. Toss in raw shrimp. Cover and marinate at least 2 hours, preferably 6.
  3. When ready to serve, heat a large skillet on high heat. Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary. When shrimp are pink (about 3 minutes), add the marinade to the pan and cook 2 minutes longer. Add 1 cup heavy cream and simmer another minute or two. Taste and adjust seasoning according to your taste.
  4. To serve: Place 5-6 shrimp into center of plate or flat bowl and top with sauce and serve with plenty of hot French bread.