This is what I ask my family to make for me every single Mother’s Day. Oh and, get that card in the mail folks! You can use head on shrimp if you can find them but they are not available in my local grocery store. I use easy peel shrimp. The shell is split down the back but left on and the “vein” is removed. The shell adds great flavor to the sauce. As you peel the shrimp the sauce runs down your fingers, it’s heaven to lick off, be sure to have lots of napkins…and maybe a warm, damp hand towel like in a fancy restaurant.
BBQ SHRIMP serves 4
|24 Ounces of easy peel extra-large shrimp1 tablespoon Creole seasoning
(½ teaspoon kosher salt, 1/8 teaspoon pepper, 1/8 teaspoon cayenne, ¼ teaspoon celery seed)
8 ounces unsalted butter
2 cloves of smashed garlic
1-4 inch sprig of fresh rosemary
1 bay leaf
¼ cup hot sauce
½ cup Worcestershire sauce
¼ cup lemon juice from about
1 ½ lemons. Slice the rest of the lemon for garnish
|Rinse the shrimp and drain, keeping the shell on.Season with Creole seasoning or use list of spices in the recipe.
Over medium-low heat, melt the butter in a skillet and add garlic, rosemary and bay leaf. Cook on medium-low heat for about a minute.
Add hot sauce, Worcestershire sauce and lemon juice to the skillet and simmer for 4-5 minutes.
Add the shrimp and simmer for 4-5 minutes, turning to coat the shrimp in sauce and cook on both sides.
Garnish with lemon slices and serve with bread.