2lb Jumbo shrimp, peeled, deveined and tails off
4 tbsp freshly squeezed lemon juice
5 dashes Tabasco sauce
¾ tsp Worcestershire sauce
3 tbsp Extra Virgin Olive Oil
1-2 tbsp butter
1 tbsp Old Bay (you can do less, it’s really according to taste)
2 tsp fresh thyme leaves, chopped (you can use dry if you prefer, just use less)
Fresh ground pepper to taste
In a small bowl, mix the lemon juice, Tabasco and Worcestershire sauce; set aside.
Heat the olive oil and 1 tbsp butter in a large frying pan until the butter has melted and appears foamy. Add the shrimp and Old Bay and cook until the shrimp are opaque.
Add the lemon juice mix, 1 tbsp butter and the thyme and stir to combine. Season with the pepper and serve.