Recipe: Hugo's Frog Bar Shrimp Dejonghe

Hugo's has a good version, but I may be biased since I worked there. But it was pretty much:

1 cup lemon juice
1 cup mustard
2 cups garlic
3 cups white wine
4 lbs. butter

If I recall from memory. Kind of make it like a beurre blanc. Pour over the shrimp. Roasting salt. Top with fresh made bread crumbs and chopped parsley. Bake until golden.

I used to eat this a lot. It is not bad if you sub a white fleshed fish for the shrimp, either

Source: Ryan Jaronik, Executive Chef, Monkey Town, NYC to LTH Forum