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Shrimp: Nawlins-Style BBQ Shrimp

Source of Recipe


From "Basic to Brilliant, Y'all" by Virginia Willis



List of Ingredients



• 1 cup (2 sticks) unsalted butter
  
• ½ cup pure olive oil
  
• 4 cloves garlic, finely chopped
  
• 4 bay leaves, preferably fresh
  
• 4 to 6 large sprigs rosemary, leaves chopped to make 2 teaspoons and whole stems reserved
  
• 1 tsp chopped fresh basil
  
• 1 tsp chopped fresh oregano
  
• 1 tsp chopped fresh thyme
  
• ½ tsp red pepper flakes
  
• 1 Tbsp paprika
  
• Coarse salt
  
• 2 tsp freshly squeezed lemon juice
  
• 2 pounds large shrimp (21/25 count), in the shell
  
• Freshly ground black pepper
  
• Crusty baguette, for serving
  






Instructions



1. Combine the butter and oil in a heavy ovenproof saucepan over medium heat. Add the garlic, bay leaves, rosemary, basil, oregano, thyme, red pepper, paprika, salt, and lemon juice. Cook, stirring constantly, until the sauce begins to boil. Decrease the heat to low and simmer, stirring frequently, until the flavors have infused, 7 to 8 minutes.
   
   
2. Meanwhile, skewer the shrimp on the rosemary branches so the bodies and tails are oriented in the same direction; do not arrange tightly pressed together, or the parts touching one another will not cook. Season with salt and pepper.
   
   
3. Add the shrimp to the sauce. Cook the shrimp over medium heat just until they turn pink, 2 to 3 minutes per side. Transfer the shrimp to warmed serving plates. Taste and adjust for seasoning with salt and pepper. Serve immediately, leaving the shrimp on the skewers, and give each diner a bowl of the herbed butter and slices of crusty baguette for dipping.
   
   Serves 4 to 6