Recipe courtesy of Chef Matt Finarelli 2 lbs Large shrimp (21-25 count) – peeled, deveined, tails attached 2 Tbsp butter – melted 1 clove minced garlic 1 cup MUMBO Sauce (Original or Hickory Smoked) 2 Tbsp chopped fresh parsley Clean shrimp and pat dry. Preheat oven to 400 degrees. Toss shrimp, butter, garlic and MUMBO Sauce together in a large bowl, and then place into a 13×9 inch glass baking pan. Place in oven and cook until shrimp are cooked through, about 8-12 minutes. Remove from oven, and place shrimp on a serving plate and garnish with parsley. Serve immediately.
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