New Orleans Barbecue Shrimp
i fixed this just last saturday. boy was it great!! this recipe is 
from a new orleans restaurant cookbook, but they don't fix it this way in 
their restaurant now. for 4 pounds of shrimp i used 1 1/2 
times the sauce and cooked them in two batches. 
 
barbecue shrimp 
 
2 lb.  large fresh shrimp in the shell i used 20-24 count
1 cup  butter
1/2 cup  olive oil
4 Tbsp  minced garlic
1 Tbsp  sweet basil (dried will do, but fresh is best)
4 tsp  salt
1 tsp  lemon juice
2 Tbsp  worcestershire sauce
5 Tbsp  black pepper (i use fine ground out of a can, its strong enough)
  toasty french bread
 
melt butter in olive oil. add all other ingredients except shrimp. let 
sauce stand for at least 15 minutes. an hour or two won't hurt. when 
ready to cook, add shrimp to skillet and cook for 10-15 minutes or 
until they are pink all over. string often. divide shrimp into 
individual bowls. pour sauce over shrimp and serve with french bread 
for dipping. messy but yum!! (we just spoon out what we want and as much 
sauce as we want, some more than others!) 
finger bowls or hot hand towels will have your guest neat once more. 
 
 
-- 
(ID: 8774) Mirror: rec.food.recipes: Sat, Feb 14, 2004


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