Spicy Shrimp and Cherry Pie

First off let me just say that I love shrimp, and I love cherry pie. They are both pretty high in the food categories for me. So when I saw this spicy shrimp recipe on the Pioneer Woman's website I was pretty excited to try it. My Aunt made a cherry pie the other day and I loved the pie crust so I decided I would make a pie for my friend Lindsey for her birthday.

 I don't know if this pile of shrimp looks appetizing to any one else but they sure were delicious.

 Spicy Shrimp

 3 pounds (more or less) Unpeeled Shrimp (21-26 count or larger)

1/2 cup olive oil

Salt and Pepper to taste

3 whole lemons, just the juice

1/4 to 1/2 cups Worcestershire sauce

Tabasco sauce (I don't ever put that in)

1 stick of butter

Thoroughly rinse raw shrimp with shells still on. The Pioneer Woman uses 21-26 count (that means 21-26 per a pound.) I use bigger than that. Any smaller than this and it's difficult to get the peel the shrimp. So stick with 21-26 or bigger. Place the shrimp in a large baking pan in a single layer. Over the top of the shrimp pour the olive oil.

Generously sprinkle black pepper over the top of the shrimp. Be very generous! Now sprinkle generously the salt (I use kosher salt).

Squeeze the juice of the 3 lemons over the top of all the shrimp. Now generously drizzle Worcestershire sauce all over the shrimp, about 1/4 to 1/2 a cup. Drizzle Tabasco sauce over the shrimp to your desired temperature.

Now grab your stick of butter and cut into pats. Place the pats of butter on top of the shrimp as evenly placed as possible. 

Place the pan of shrimp under the broiler in your oven for 5 to 10 minutes until the shrimp are no longer translucent. Serve with crusty French bread. Use the bread to dip into the juice that is in the pan. 

 Cherry Pie! I only made the crust, I don't know how to make cherry pie filling yet.

Pie Crust

2 1/4 cups flour

3/4 to 1 cup vegetable shortening

1 tsp. salt

Cut shortening into flour and salt with a fork or a pastry blender until you get crumbles the size of a pea.

6 Tbsp. cold water

Add the cold water to the dough and work together with hands. Do not over work dough! It will become too tough. 

Roll out for pie pans. Use pie filling of choice. 

This recipe will make enough to do one double crusted pie or two single pie shells.