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Gulf Coast Shrimp

adapted from The Barbecue Bible


List of Ingredients





1 1/2 pounds of extra large or jumbo shrimp (serves 6-8 as an appetizer, 4 as an entree); peeled, deveined, SHELLS SAVED
1 cup bottled clam broth (or chicken broth)
1 stick butter
6 cloves minced garlic
4 scallions, both the white and green parts, finely chopped
1-2 Tablespoons Tabasco or other Louisiana-style hot sauce
1 Tablespoon Worcestershire
2 bay leaves
1-2 teaspoons cayenne
2 teaspoons sweet paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup dark cane syrup (or, 1/2 cup dark corn syrup and 1/4 cup unsulphered molasses)


Recipe



1. Combine the shrimp shells and clam broth in a pan and bring to boil. Reduce heat to low and simmer until the broth is slightly reduced, 10 to 15 minutes. Strain the broth.
2. To the shrimp shell broth, add everything else. Bring to boil and cook, uncovered, till thick and syrupy, about 10 minutes. Remove from heat and let cool to room temp.
3. Add the shrimp to the cooled marinade, to cover, and refrigerate 2-4 hours.
4. Thread shrimp on soaked bamboo skewers and grill on a hot, oiled grate, about 2 minutes per side. Brush shrimp with some reserved marinade while cooking.
5. Bring the rest of the marinade to a boil, reduce a bit, and pour over shrimp or serve on the side.