Butter (3 Tbsp)
Olive Oil (1 Tbsp)
in a saucepan on low until the butter melts. Turn the heat off.
Onions (1/2 cup)
Garlic (4 cloves)
Heinz Chili Sauce (2 Tbsp)
Worcestershire Sauce (1 Tbsp)
Tomato Paste (1 Tbsp)
Smoked Paprika (1 tsp)
Dried Oregano (1 tsp)
Cayenne Pepper (1/2 tsp)
Tabasco® Original Red Pepper Sauce (1 tsp)
Wright's® Hickory Liquid Smoke (1/2 tsp)
Lemon Juice (1 1/2 Tbsp)
Mix together all the ingredients in the saucepan and place it over low to medium heat.
Bring the sauce to a gentle simmer and allow it to reduce for 8 to 10 minutes, stirring occasionally. Once the sauce is reduced, you'll notice the oil and butter starts separating from the sauce, that's when you take it off the heat.
While your sauce is cooling, peel and devein the
Shrimp (1 lb)
, if needed, and arrange them in a single layer of an oven-proof casserole dish.
Pour the cooled sauce over the shrimp and mix them around to coat all the shrimp evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
Preheat your oven to 400 degrees F (200 degrees C).
Bake shrimp for 15 to 18 minutes until tender and just about pink.
Garnish the dish with
Fresh Parsley (2 Tbsp)
and serve hot with crusty French bread for dipping!