Barbecued Shrimp

Barbecued Shrimp


Serves 4

6 lbs. shrimp, heads on (Do not peel!)
2 sticks butter
¾ c. olive oil
¼ c. Worcestershire sauce
Juice of three lemons (we use limes)
1 tsp. garlic powder (I use fresh, minced garlic)
2 tsp. paprika
2 tsp. cayenne pepper
1 tsp. freshly ground pepper
1 ½ tsp. salt (or to taste)
½ tsp.Tabasco (or more according to taste)
1 Tbsp. rosemary leaves
1 tsp. oregano leaves

Rinse shrimp in cool water and drain. Spread the shrimp on a large shallow baking pan. In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for 1 hour.

Bake at 325 degrees for 15 – 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce.

Be forewarned – this can only be eaten with your fingers and plastic bibs are recommended!

Also… cold, cold beer is a must or a tall glass of ice tea makes this an awesome treat!!

This recipe is by Marcelle Bienvenu from her book Who’s Your Mama, Are You Catholic, and Can You Make a Roux? It’s one of my all-time favorite cookbooks to just read… and the recipes are excellent!! Bought the book in New Orleans. If I ever get around to writing my own cookbook I will fashion it after this one.