Emily's Labor of Love (AKA BBQ Shrimp)

Laurel Mercantile Co. Family Recipes & Stories is filled with recipes from your favorite people on Home Town and around Laurel. The BBQ Shrimp recipe is just a taste of what's offered in this cookbook. Discover the south's best recipes here!

"This is one of the easiest and most delicious recipes ever. My four kids and husband love this dish and I love making it, especially when I'm on a tight schedule. The ironic thing is that I'm highly allergic to shrimp. It's a labor of love for me, but it's not often that your family agrees on one dish. Take it from them, it's the best!" — Emily Nowell

Walnut Butcher Blocks

Walnut Butcher Block



  • 2 lb. shrimp, deheaded but shells on (frozen is fine)
  • 1.5 sticks of butter
  • 1/2 c. Worcestershire sauce
  • 1/2 lemon, juice only
  • 1.5 t. Tony Chachere's 
  • 1 lemon, sliced into thin rounds
  • Bread for dipping


Preheat oven to 375. Melt the butter in a large rimmed cookie sheet (I do this in the oven while it preheats). Once oven is hot and butter melted, add shrimp to the pan and spread into a single layer. Pour over Worcestershire and lemon juice. Sprinkle Tony's over everything, and top with lemon slices. Bake 10-15 minutes until shrimp are pink and cooked through. Serve peel-and-eat style, and dip lots of bread into that sauce or the famous comeback sauce!

If you liked this recipe, check out Erin's Roasted Tomato Bisque Recipe.