Well, your biggest challenge is reducing this recipe to what you want. I tried this recipe because we loved the barbecued shrimp we got in N.O.L.A. Great basic recipe! What do you like? Garlic? Lemon? Spicey? I reduced this recipe for 1 lb. shrimp as follows: 1/4 C. butter, 1/4 C. EVOO, 1T. Worces, 1 T. pepper, 1 lemon sliced, 1/2 t. hot pepper sauce, 1/2 t. Italian, 2 cloves garlic, 1/3 t. paprika, 1/2 t. salt. and added 1/2 t. Old Bay, 1 T. tomato paste. What would I do different? I left the shell on my raw shrimp and cut down the back to remove the vein. Would do this again, but make my sauce with 4 cloves minced garlic, 1 t. hot sauce, 1 t. Old Bay, 2 T. tomato SAUCE, cook the sauce the night before, marinate the cooled sauce with the raw shrimp overnight. Before you cook, dump it all together in a pan, cook at 450 for 5 min. Stir, cook for another 5 min, check for doneness, bake until just turned pink. Delisioso, and messy! But ask yourself, what do I like? And, as the cooking shows advise, taste, taste, taste, as you are cooking the sauce.
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Well, your biggest challenge is reducing this recipe to what you want. I tried this recipe...