Barbecued Shrimp
Source of Recipe
Billy S.
Recipe Introduction
One of our favorite restaurants in New Orleans is Manales. I always order Barbecue Shrimp and get a whopping big bowl of huge perfectly-spiced shrimp. Since licking the bowl is considered uncouth and crude, I sop up every drop of sauce with their marvelous french bread.
This recipe is a good copycat of Manales. The original instructions called for broiling the shrimp, but I've found that the shells stick under that high heat.
Manales also does a creamed spinach that's to die for, but nobody's given me a copycat recipe.
List of Ingredients
Mix together in a large pot:
1/2 cup olive oil
1/2 stick butter
1 tablespoon salt
Juice of 2 lemons (throw in the lemons, too)
Several dashes Tabasco
1/4 cup Worcestershire
Coarsely-ground black pepper�Billy says that when you think you have enough, add some more
At least 2 pounds jumbo shrimp with heads on
Recipe
Heat sauce ingredients to a low boil. Add shrimp. Simmer 15-20 minutes until shrimp turns pink�Do not overcook!
Serve with bibs for guests and newspaper on table. It's really messy.
Complete the meal with fresh French bread to dip in the juice and a tossed salad.
This may also be baked at 400 for about 10 minutes or just until shrimp turn pink.
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