1 ½teaspoonsminced fresh thyme(or ½ teaspoon dried thyme)
1 ½teaspoonsminced fresh rosemary(or ½ teaspoon dried rosemary)
1teaspoonfresh oregano(or ½ teaspoon dried oregano)
¼teaspooncayenne pepper, or to taste
1dried bay leaf
1lemon, thinly sliced
2lbs.shrimp, unpeeled (I use “jumbo” shrimp with 16-20 ct./lb.)
Preheat oven to 400° F.
In a large cast iron skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the Worcestershire sauce, garlic, green onions, salt, pepper, paprika, thyme, rosemary, oregano, cayenne, bay leaf and lemon slices. Increase heat and bring to a simmer. Once the mixture simmers, remove from the heat.
Add the shrimp to the skillet with the sauce; toss to coat.
Transfer the skillet to the oven. Bake for about 13-15 minutes, or until the shrimp are pink, stirring occasionally and basting with the sauce.
Remove the skillet from the oven. Remove the bay leaf. Spoon shrimp and sauce into bowls and serve.
Head-on shrimp are best, when available. The head on the shrimp is important because it contains the fat and the protein, which contributes a lot of flavor to the dish. If you can't find head-on shrimp, then use shell-on shrimp.
I recommendeither "Jumbo" (21-25 count per pound) or "Extra-Large" (26-30 count per pound) shrimp. These larger shrimp are more impressive, have better flavor, and are "meatier" than their smaller counterparts. They're also more expensive, so take that into consideration and purchase the size that best fits your budget.
The total cooking time will vary depending on the size of your shrimp. You might need to bake larger shrimp for up to 20 minutes, while smaller shrimp will be done in about 10 minutes. Keep a close eye on the shrimp when basting with sauce and pull them out of the oven as soon as they turn pink.
Swap out the paprika and cayenne and useCreole or Cajun seasoning. This seasoning can be salty, so you will likely want to reduce the amount of salt that you add to the sauce, or use unsalted butter.
For a dish that's less messy and easier to eat, you can use peeled shrimp. You might want to amp up some of the other seasonings to make up for the lost flavor from the missing shells, though.
Use frozen unpeeled shrimp for convenience. To quickly thaw the shrimp, place them in a colander and run under cold water.
As written, the sauce is not too spicy. It has a hint of "kick" from a little bit of cayenne, but is still very kid-friendly. If you like a spicier dish, increase the cayenne or add some hot sauce!
Cooking for a smaller family? Cut all of the ingredients in half and prepare just 1 pound of shrimp.