Crock Pot Barbecued Shrimp

2 pounds fresh raw shell on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp tabasco
1 tsp ground black pepper
1 tsp kosher salt
3 lemons juiced
1 tbsp chopped fresh basil (I used 1/3 tsp dried basil)

Use a 5 - 6 quart crockpot.
Rinse the shrimp but don't soak them too much. Dump into crockpot.
Add the stick of butter, olive oil and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in also. Juice the lemons, then add that and top with the basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick but that is ok.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at almost exactly 2 hours.

The juice to this is delicious with bread.

From A Year of Crockpotting adapted from a recipe on The Pioneer Woman