Barbecued Shrimp- New Orleans' Style

This is not a meal for polite company! Shrimp cooked in their shells with lots of spicy, buttery sauce- talk about GOOD! Serve with lots of crusty French bread to sop up the delicious sauce and a side salad. This comes from the R.S.V.P. Letters to the Editor from an August 1983 issue of Bon Apetit. The recipe was requested from Stephens & Martin restaurant in New Orleans. Not sure if the restaurant is still there, but I'm glad I saved the recipe!

• Ready In: 43 mins
• Serves: 6-8

Ingredients

• 3 1⁄2 cups olive oil
• 1  cup fresh lemon juice
• 1⁄4 cup brown sugar
• 3  tablespoons Worcestershire sauce
• 2  tablespoons dried oregano, crumbled
• 2  tablespoons dried thyme, crumbled
• 2  tablespoons minced garlic cloves
• 2  tablespoons salt
• 2  tablespoons fresh ground pepper
• 1  tablespoon  hot pepper sauce
• 1  tablespoon  red pepper
• 2  teaspoons dried rosemary, crumbled
• 1  teaspoon poultry seasoning
• 3  bay leaves
• 6  lbs large shrimp, heads off, unshelled
• 1 1⁄2 cups  clarified butter
• 1  cup dry vermouth
•  fluted lemon slice (garnish) (optional)
•  parsley sprig (garnish) (optional)

Directions

1. Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop).
2. Divide shrimp between 2 large deep skillets.
3. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
4. Add 3/4 cup clarified butter to each skillet.
5. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
6. Add 1/2 cup vermouth to each skillet and cook 3 minutes.
7. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
8. Serve immediately.