BARBECUED SHRIMPSource: New Orleans Seafood Cookbook by Andrew Jaeger and John DemersServings: 4 The secret to the dish is plenty of black pepper and butter. If you can take it, don't be afraid to add more. 2 tablespoons melted butter 1/2 jumbo (16 to 20 count) shrimp, shells on 1 teaspoon coarsely ground black pepper. 1/2 teaspoon Worcestershire sauce 2 tablespoons white wine 1 bay leaf 1/4 teaspoon Tabasco sauce 1/4 cup garlic butter or regular butter, melted Heat the 2 tablespoons butter in a large saucepan over medium-high heat. Add the shrimp and saute just until pink, 2 to 3 minutes. Add all the remaining ingredients except the garlic butter and saute until the wine is reduced by about half, 6 to 7 minutes. Stir in the garlic butter until the mixture is smooth and creamy, remove the bay leaf, and serve immediately.
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