Barbecued Shrimp

Bring the taste of New Orleans to your table with Louisiana BBQ Shrimp! Juicy shrimp simmer in a rich, buttery sauce packed with garlic, bold Creole spices, Worcestershire sauce, and a splash of lemon. Served with warm, crusty French bread to soak up every delicious drop—it’s a roll-up-your-sleeves Louisiana favorite!

Prepare shrimp – your choice

• Leave shell on
• Peel off center section of shell – leave tail and head on
• Peel shell completely off.

Ingredients:

• 1 whole clove garlic peeled and minced
• 2 tsp paprika (plain or smoked)
• 1 lb butter
• 12 green onions chopped
• 6 tbsp black pepper
• 1 1/2 cup Lea & Perrins Worcestershire Sauce
• 2 lemons – squeezed
• 2 tsp thyme
• 2 tbsp oregano
• 1 cup olive oil (I use pecan oil)
• 1 to 2 tbsp Cajun seasoning
• Handful of fresh rosemary
• 5 lbs shrimp

Directions:

1. In large pan melt butter. Then add the rest of the ingredients except for the shrimp.
2. Cook on medium heat for about 5 to 10 minutes.
3. If you want the sauce to be thicker, you can thicken with cornstarch using juice from the mixture.
4. Add shrimp and cook to the shrimp reach 150 degrees.
5. Serve with toasted French bread.
6. Enjoy

Notes:
This is the second version of the recipe. Once the sauce is made you can cool it down and store in in an air tight container and use it later.

I know that we prepared this dish last night and tonight I added some of the sauce to a pan, added my completely pealed shrimp and topped it off with some cooked pasta, it was OSoo Good.