BBQ Shrimp

Ingredients

Small Batch

• 1 pound head-on shrimp
• 1 stick butter
• 1½ tbs Cajun seasoning
• 3 bay leaves
• 1 tsp crushed rosemary
• 3 tbs Worcestershire sauce
• 2 tsp paprika
• ¼ tsp basil
• ½ can of beer
• 2 garlic cloves, sliced
• 1 small onion, sliced
• 1 rib celery, sliced
• ½ lemon

Large Batch

• 5 pounds head-on shrimp
• 2 lb butter
• 2 tbs Cajun seasoning
• 2 tbs chopped rosemary leaves
• ½ C Worcestershire sauce
• 12 oz beer
• 10 cloves garlic, minced
• 1 medium onion, minced
• 3 ribs celery, minced
• 4 tbs chopped parsley
• 2 tsp fresh-squeezed lemon juice

Directions

1. Melt the butter in a skillet and add all other seasonings. Cook down the sauce and wilt the vegetables, about 2-3 minutes.
2. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not, melt more butter and add to the sauce. Bake at 350° until the shrimp turn pink, about 15 minutes.
3. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with French bread. You may also wish to serve with rice or pasta to soak up the sauce.

Chef's Notes

• This dish is a New Orleans staple. This is my personal recipe and is the best version of this dish I have ever had. It's messy but really good!