KILLER LEFTOVER BBQ SHRIMP WITH PASTA!

3 lbs. of jumbo shrimp, not peeled (9/12 per lb._
Red/black pepper, garlic powder, kosher salt
2 sticks butter, melted
½ c. olive oil
1 c. fresh lemon juice
½ c. Worcestershire sauce
½ c. white wine, optional
1 c. McCormick’s Lemon/Herb Marinade
2-3 large Vidalia onions, cut into wedges
3-4 portabella mushroom caps, gills removed and sliced
2 large red onions, cut into wedges
½ of each-red/yellow/green/orange bell pepper, cut into strips
3 lemons, sliced
1-2 pints of cherry tomatoes
1 (16-oz.) pkgs. angel hair or linguini, cooked and kept warm
1 bunch of green onions, chopped
Freshly grated parmesan cheese

1. In a large pan, place the shrimp, onions, mushrooms, lemons, bell peppers and tomatoes.
2. Season with salt, red/black pepper and garlic powder.
3. In a small pot, melt butter and add olive oil. Remove from heat.
4. In a small bowl, combine the butter/olive oil, lemon juice, Worcestershire, wine and marinade.
5. Pour over the shrimp.
6. Bake in oven at 375 for 30-45 minutes until shrimp are pink and done. Taste for seasoning and add if needed.
7. Once shrimp are done: This can be one meal in itself.
8. With the leftover shrimp, I peel them and cut into bite-size pieces.
9. I take the juice from the BBQ shrimp along with the veggies and heat in a large pot.
10. After boiling the pasta, add to the BBQ shrimp juice and add the shrimp.
11. Garnish with green onions and grated parmesan cheese.

*****This a great beach recipe. I always go out and look for those jumbo shrimp. I then do BBQ shrimp with them and then with the leftovers I make the shrimp and pasta. You can also make shrimp salad or wraps. Great for so many leftovers. I always wonder if I will have any leftover shrimp because they are so delicious but always manage to have a few. Enjoy!