The recipe is very simple, plus I already had a lot of the ingredients in my pantry! It was originally intended as an appetizer but I served ours as an entree with rice and veggies. We also poured the sauce over the shrimp and rice for extra flavor. What can I say...we like to live on the wild side. We're animals I tell ya!
Ingredients:~ 3/4 cup butter or margarine
~ 1/3 cup Worcestershire sauce
~ 1/3 cup lemon juice
~ 1/4 cup dry white wine
~ 2 tablespoons hot sauce (I used 1 tablespoon since we have a toddler)
~ 2 teaspoons ground pepper
~ 1 tablespoon seafood seasoning (I used Weber Boston Bay Seafood Seasoning)
~ 1 teaspoon paprika
~ 1/2 teaspoon salt
~ 4 cloves garlic, minced
~ 2 sprigs fresh thyme
~ 2 lbs. uncooked large shrimp (I bought mine frozen, peeled, deveined, and without tails)
~ lemon wedges (I didn't use these)
1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp and lemon wedges. Cover; cook on low heat for 2 hours.
2. Stir shrimp into slow cooker. Increase heat setting to High. Cover; cook 30 minutes longer or until shrimp are pink. Turn off slow cooker. Let stand for 30 minutes. Discard thyme sprigs. Serve shrimp with lemon wedges.