Peeled BBQ Shrimp Recipe | Rouses Supermarkets

Ingredients

• 2-3 pounds (16-20 count) wild-caught Louisiana shrimp, heads removed and reserved to make a simple stock (recipe below), peeled and deveined
• Salt, to taste
• Lemon pepper seasoning, to taste
• 2 tablespoons Rouses Down the Bayou Seafood Boil
• 1 large yellow onion, diced
• 8-ounce bottle Rouses Italian Dressing
• 5-6 dashes Worcestershire sauce
• ½ cup Cajun Power Garlic Sauce
• 2 teaspoons hot sauce
• 1 sprig fresh rosemary, stemmed
• Juice from 1 lemon
• 1 fresh lemon, sliced
• 1 stick unsalted butter, cut into 1-inch pats
• Rouses French Bread, cut into 6-inch pieces
• Large aluminum pan