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This recipe for is from Mike Anderson's Seafood restaurant in New Orleans, Louisiana
5 sticks margarine or butter, melted
4 teaspoons black pepper
5 teaspoons minced garlic
1 teaspoon cayenne pepper
3 cups Worcestershire sauce
1 pound fresh peeled 16 to 20 count shrimp, butterflied
In a large bowl, combine margarine or butter, black pepper, granulated
garlic, cayenne pepper and Worchestershire sauce. Stir.
Pour into a shallow baking dish. Add shrimp. Broil on high 4 minutes. Stir. Broil another 4 minutes or until shrimp are done. Serve with garlic bread.
Serves 4 to 6 people