Name: Mike Anderson's - Gonzales Gaspard Char'd Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb jumbo shrimp (16/20 count), peeled and deveined, tails on; 4 tbsp unsalted butter, melted; 2 tbsp Worcestershire sauce; 3 cloves garlic, minced; 1 tbsp fresh lemon juice; 1 tsp smoked paprika; 1 tsp Dijon mustard; 1 tsp hot sauce (e.g., Tabasco); 3 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbsp fresh parsley, finely chopped (for garnish); 4 to taste lemon wedges (for serving); 1 tsp olive oil or neutral oil (to oil the baking sheet); 2 tbsp optional: grated Parmesan (for finishing)

Method

Prep & Marinade

Preheat

Position an oven rack 6–8 inches from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil for easier cleanup. Lightly oil the foil with the olive oil to prevent sticking.

Pat and season shrimp

Rinse shrimp briefly if needed and pat thoroughly dry with paper towels. Place shrimp in a medium mixing bowl. Sprinkle the Kosher salt and black pepper over the shrimp and toss to coat evenly.

Make the marinade

In a small bowl, combine the melted butter, Worcestershire sauce, minced garlic, lemon juice, Dijon mustard, smoked paprika, and hot sauce. Whisk until emulsified. Taste and adjust seasoning; the marinade should be savory, slightly tangy, with a mild smoky heat.

Marinate

Pour about two-thirds of the marinade over the shrimp and toss to coat each piece. Reserve roughly one-third of the marinade to baste during and after broiling. Let the shrimp sit for 10–15 minutes at room temperature (do not marinate longer than 30 minutes for best texture).

Broiling & Finishing

Arrange shrimp

Spread the shrimp in a single layer on the prepared baking sheet, curved side down so the meat faces the heat. Ensure pieces do not overlap so they cook evenly.

Broil (first side)

Place the baking sheet under the hot broiler. Broil for 2–3 minutes, watching closely — shrimp will begin to turn pink and edges will brown slightly. Remove tray from oven.

Baste and flip

Quickly brush the reserved marinade over the exposed tops of the shrimp and use tongs to flip each shrimp so the other side is up. Return to broiler and cook for an additional 1–2 minutes until shrimp are opaque, firm to the touch, and register 120–125°F (49–52°C) for medium; avoid overcooking.

Finish

Remove shrimp from oven. If using Parmesan, sprinkle evenly over the hot shrimp so it melts slightly. Spoon any melted butter-marina pooled on the tray over the shrimp.

Garnish & serve

Transfer shrimp to a serving platter. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for squeezing. Serve immediately while hot.