Gulf Coast Shrimp

This recipe is inspired by the flavors of the Gulf coast of Louisiana, Texas and Mississippi and can be served two ways. It makes a great appetizer for a crowd. Or you can serve it over rice and with a vegetable for a great meal for 6.

As you can tell from the name of the recipe and from the ingredients, Gulf Coast Shrimp packs a bit of a spice wallop. If you are serving this as an appetizer, you may want to serve a cooling sauce on the side. (Look for a suggested recipe in the coming days.)

Note: Be sure not to use fresh herbs; they will burn in the oven.

2 pounds shrimp (26-30 count per pound), shelled, deveined and tails removed.
½ cup vegetable oil
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon Cayenne (red) pepper
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
2 dashes of Worcestershire sauce
5-6 drops of hot sauce (such as Tabasco)

Preheat the oven to 400 degrees.

Place the shrimp on a large baking sheet. Add the oil, salt, basil, thyme, Cayenne pepper, chopped onion, minced garlic, Worcestershire sauce and hot sauce on top of the shrimp. Turn the shrimp to coat thoroughly with the oil and spice mixture. Be sure the shrimp are in a single layer.

Roast for 8-10 minutes until the shrimp are firm, pink and cooked through.