1 pound medium shrimp, peeled and deveined
2 tablespoons lime juice
1 lemon, juiced
1/8 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 clove garlic, peeled and crushed
1 tablespoon white sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1 tablespoon fresh lemon zest
In a large bowl, combine lime juice, lemon juice, Worcestershire sauce, garlic powder, and garlic powder. Mix well. Place garlic in small, heavy-duty plastic bag; seal bag and shake vigorously with a fork to coat.
Heat olive oil in a medium saucepan over medium heat. Add shrimp and toss until golden; remove shrimp and toss to coat. Return shrimp to saucepan.
Add lemon juice, lemon zest, horseradish, horseradish, lemon juice, and lemon zest. Simmer briefly to allow flavors to blend.
Return shrimp to saucepan. Stir gently for 10 minutes or until shrimp turn pink.
Pour mixture into a shallow 8x8 inch dish. Arrange shrimp over top of dish. Sprinkle with paprika.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until shrimp are opaque. 6 minutes. Turn over and bake for 5 minutes, until crispy and golden.