Smiley Face Shrimp

From Discovery @ Shilshole Bay Marina
Thanks Denise, this is soooooo good!!!


Yield: 25 appetizer servings

3 quarts water
1 large lemon, sliced
4 pounds unpeeled large fresh shrimp

(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)

2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic
1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano (12/27/2008 use about 1-1/2 tbsp Italian seasoning for these three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)

Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.

Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).

Serve with sliced baguette (to dip in sauce).