Barbecued Shrimp (Ken's recipe)

1 cup butter, divided
6 garlic cloves, pressed
1/2 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/4 cup cocktail sauce
1 Tbsp freshly ground black pepper
1 1/2 Tbsp Old Bay seasoning
1 tsp paprika
1 tsp dried italian seasoning
2 lbs unpeeled, large raw shrimp (thawed)
1 lemon, sliced
lemon wedges, optional
2 french bread baguettes, sliced

** we added crab legs last time and they were DELICIOUS!!!!

1.  Melt 1/4 cup butter in a skillet over medium high 2 minutes, add garlic and saute until fragrant and lightly browned.  Remove from heat; spoon into a 6 quart oval slow cooker.  Add remaining 3/4 cup butter and next 7 ingredients. Cover and cook on Low 2 hours.

2  Add shrimp and sliced lemon.  Increase heat to High.  Cover and cook on High for 45 minutes or until shrimp turn pink, stirring once after 30 minutes.  Serve with lemon wedges, if desired, and bread.

Last time we used peeled shrimp and surprisingly it wasn't as good as shrimp with shell on.

Next time, gonna try this variation with corn and potatoes (prob not the sausage):

Ingredients

• 5 cups water
• 4 bay leaves
• 3 Tbl. Old Bay seasoning
• 1.5 lbs. (about 10) small red potatoes
• 3 stalks celery, cut into 1-inch pieces
• 1 onion, cut into quarters
• 3-4 garlic cloves
• 1 bag (12 mini ears) frozen corn on the cob
• 2 lemons, cut in half
• 1 lbs. Hillshire Farms turkey kielbasa
• 2 lbs. uncooked large shrimp in shells, deveined and thawed if frozen

Instructions

1. In a large 6 or 7-quart slow cooker, add the water, bay leaves and Old Bay. Stir until combined.
2. Add the potatoes, celery, onion, corn and garlic to the mixture. Squeeze the lemons over the top, preventing the seeds from falling in. Add the squeezed halves to the pot.
3. Cover and cook on low for 4 hours. Try not to lift the lid during this time.
4. Increase the temperature to high. Add the shrimp and kielbasa to the pot. Carefully stir until combined.
5. Cover and cook for an additional 40 minutes to an hour, or until the shrimp are no longer pink.
6. Drain the mixture into a large rimmed dish. Save some of the liquid for dipping crusty bread.