Bernice’s Shrimp


1-1/2 to 2 lb. large raw & cleaned shrimp

½ cup melted butter

2 tbsp olive oil

1 tbsp horseradish

1 tbsp ketchup

2 tbsp Worcestershire sauce

1 tbsp oregano

8 cloves garlic, minced

 1 tsp red pepper flakes

1 tbsp parsley 


Combine all ingredients and pour over shrimp. Marinate overnight.  

Sauté until shrimp is pink.

Serves 4. 

Goes VERY well over (rice) pasta…..

You can double recipe for 3 – 4 lbs. of shrimp.

pdf for recipe can be found here