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New Orleans Style BBQ Shrimp




Source of Recipe


Michelle Centino


List of Ingredients




1 pound shrimp (16 to 20 count with heads on)
crushed black pepper
2 whole bay leaves
2 cloves chopped garlic
Rosemary
6 to 8 teaspoon margarine
Lea and Perrins Sauce
1 1/2 oz. beer (for cooking and sipping)
3 cloves whole garlic

Recipe



In a large skillet over medium fire, melt margarine, then add shrimp, cooking until pink. Be sure to stir frequently to insure shrimp do not stick.
Add chopped garlic, black pepper,Rosemary, bay leaf, and enough beer to cover shrimp.
Let simmer until vegetables are tender then add approximately a tablespoon of Lea & Perrins.
Reduce fire and let sauce simmer until well blended.
Serve in bowl with extra plate on side for shells, peel as you eat. Have hot french bread for dipping...ENJOY !!!!