Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45
- 15-20 (about a pound) large shrimp, peeled and deveined
- 1/2 cup (1stick) butter
- 1/4 cup water
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper
- 1 pinch paprika
- 1 pinch salt
- 1 pinch white pepper
Preheat oven to 375 degrees.