QUITE FRANKLY, I’VE ALWAYS THOUGHT THAT Floridians could use a few lessons from the folks up in Tennessee and North Carolina when it comes to the art of barbecuing. On the other hand, I could only exclaim when, while judging the dishes at a March of Dimes Gourmet Gala in Miami, I popped a few of these luscious shrimp in my mouth and awarded them a top score. Old Bay seasoning, available almost everywhere in 6-ounce cans, is a strategic ingredient. Also, I find that a few chopped fresh herbs (thyme, summer savory, or tarragon) make the dish even more intriguing. As for serving the appetizer, I simply pass the platter around the table.

Makes 6 servings

INGREDIENTS

• 2 pounds fresh medium shrimp, shelled and deveined
• 1 tablespoon minced onions
• 2 garlic cloves, minced
• 3 tablespoons butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 1 teaspoon medium-hot paprika
• Tabasco sauce to taste
• Salt and freshly ground black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. In a large bowl, combine the shrimp, minced onions, and minced garlic. Toss the ingredients well to evenly distribute them.
3. Add the melted butter, Worcestershire sauce, fresh lemon juice, Old Bay seasoning, medium-hot paprika, Tabasco sauce, salt, and black pepper to the bowl. Toss the mixture until the shrimp are well coated with the seasonings and ingredients.
4. Arrange the shrimp in a single layer in a large, shallow roasting pan.
5. Bake the shrimp in the preheated oven for about 20 minutes or until they turn pink, turning them over once or twice during cooking.
6. Once cooked, transfer the baked shrimp to a large platter.
7. Serve the baked shrimp piping hot.