BARBECUED SHRIMP

This is from Jeff Smith, the Frugal Gourmet. I've been making it since Sept. of 1987. Guests rave about them. Very messy to eat, pass towels. Very, very delicious. Serve crusty bread to soak up the pan juices. Definitely NOT low fat, but sooo good. Frugal guy says he them eats them shell and all, but we peel them before we eat them. Cook them with the shells on tho, that's important.

3 slices bacon, cubed, fried until clear.
2 cubes margarine
2 tbsp. Dijon-style mustard
1 2 tsp. chili powder
3 tsp. basil
3 tsp. thyme
1 tsp. course black pepper
2 tsp. oregano
2 cloves garlic, crushed
2 heaping tbsp. shrimp and crab boil ( available in most supermarkets and any fish market)
Tabasco sauce to taste
2 lbs. large shrimp, with shells

Preheat oven to 375 degrees F.

Fry bacon until clear, add margarine and melt with bacon, grease and all. (Can't you just feel those heart valves clogging up already?) Add all the spices.

Pour this mixture over the shrimp and place in oven for about 5 minutes.

This is excellent served with warm French bread and white wine. Be sure to have plenty of napkins available. Shelling the shrimp is messy but part of the fun.