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BBQ Shrimp with Hatch Green Chile Grits

Source: louisianacookin.com / http://www.louisianacookin.com

  • ¾ cup unsalted butter
  • 1 lemon, zested, juiced, and cut into wedges
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons coarse kosher salt
  • 1½ teaspoons ground black pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 pounds peeled and deveined head-on jumbo fresh shrimp
  • Hatch Green Chile Grits (recipe follows)
  • Garnish: broiled lemon halve

Click here for directions 

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