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.
