Ingredients
1 stick Butter
3 Tablespoons Worcestershire
3 cloves Garlic, Minced
1 teaspoon Hot Sauce
2 pounds Jumbo Shrimp, Peeled, Tails On
2 pinches Kosher Salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F
Steam + convection — bread with perfect crust, sous vide, reheating
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Melt butter in a sauce pan over low heat. Add worcestershire, garlic and hot sauce. Stir until blended, remove from heat and let cool. Peel and clean the shrimp leaving tails on. Put in a 9 x 12 baking dish and sprinkle with kosher salt. Pour cooled sauce over = shrimp, toss until nicely coated, cover in plastic wrap and place in the fridge for 30 minutes. Turn oven to broiler setting, adjust rack to second from top. Take shrimp from fridge, spread out in baking dish as much as possible. Broil shrimp in baking dish on one side until they are just starting to char. Remove and turn them over and repeat processthe first side will take about 57 minutes, then after you flip them, just another minute or so. Hint: It is key to use jumbo shrimp to prevent overcooking.