Ingredients
3/4
cup butter or margarine
1/3
cup Worcestershire sauce
1/3
cup fresh lemon juice
1/4
cup dry white wine or chicken broth
2
tablespoons red pepper sauce
2
teaspoons freshly ground pepper
1
tablespoon seafood seasoning (from 6-oz container)
1
teaspoon paprika
1/2
teaspoon salt
4
cloves garlic, sliced
2
sprigs fresh thyme
2
lb uncooked large shrimp in shells, thawed if frozen
Lemon wedges
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp and lemon wedges. Cover; cook on Low heat setting 2 hours.
Stir shrimp into slow cooker. Increase heat setting to High. Cover; cook 30 minutes longer or until shrimp are pink. Turn off slow cooker. Let stand 30 minutes. Discard thyme sprigs. Serve shrimp with lemon wedges.
