The Original BBQ Shrimp Recipe

·         3 lb. large shrimp (still inside shell_

·         1/2 tsp Lea & Perrine's sauce

·         1/2 tsp. cayenne pepper

·         1 tsp. thyme

·         2 tsp. celery salt

·         1 1/2 sticks margarine

·         1 tsp salt

·         1 1/2 tsp black pepper

·         2 tsp. garlic puree

·         2 tsp. rosemary

·         1 tsp. olive oil

Melt margarine; add all ingredients, except shrimp.  Place shrimp in Pyrex pan.  When margarine is cool,

Pour over shrimp.  Marinate in refrigerator for 6 hours.  Bake at 450 degrees for 20 to 20 minutes.  Taste periodically until done.  Sever with hot French bread.

 My Own Recipe

You decide which is better....

·         2 lbs real butter

·         bottle of canola oil (You will only need a few tablespoons)

·         3-4 tsp black pepper

·         2 tbs chopped rosemary leaves

·         1/2  cup Worcestershire Sauce

·         6 oz of beer

·         6 cloves garlic, chopped fine

·         1 medium onion, chopped fine

·         3 tbs chopped parsley

·         2 tsp fresh squeezed lemon juice

·         5 lbs Jumbo Shrimp in the shell

Directions:

Pour 2 tbs of oil into bottom of cast iron Dutch oven (or heavy bottomed pot) and sauté the garlic, onions, parsley, and rosemary.    Cook until tender, do not brown.  Melt  butter gently over sautéed vegetables and add beer, Worcestershire sauce, black pepper and lemon juice.   Bring mixture to light boil.  Add shrimp.  Then add oil until all shrimp are covered.  (Ideally butter and oil mixture should never become more than 50% oil) Bring to boil for 3 minutes, and then turn off fire.  Soak for 15 minutes.

Ladle into large bowls.  Serve with garnishment of fresh parsley and French bread.  Bread should be eaten after being dipped in sauce.