Spicy Shrimp

contributed by Marcia Curtis Bailey

6 bacon strips, diced
…1 cup butter, cubed
2 tablespoons seafood seasoning
2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/2 to 1 teaspoon Louisiana-style hot sauce
1/4 teaspoon each dried basil, oregano and thyme
2 garlic cloves, minced
1-1/2 pounds uncooked shell-on medium shrimp

•In a large skillet, cook bacon over medium heat until partially
cooked but not crisp; drain. Stir in the butter, seafood seasoning,
mustard, chili powder, pepper, hot sauce, basil, oregano and thyme.
Cook over low heat for minutes. Add garlic; cook 1 minute longer.

•Place the shrimp in an ungreased 13-in. x 9-in. baking dish. Add
sauce and stir to coat. Bake, uncovered, at 375° for 20-25
minutes or until shrimp turn pink, stirring twice. Yield: 6


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