New Orleans Style BBQ Shrimp

This is a recipe demonstrated at the 2010 Pensacola Seafood Festival. It is from Jerry's Cajun Cafe, and the creator is Jerry Mistretta. Yummy! Don't be scared away by the list of ingredients....this is really quick to put together.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2  lbs shrimp, unpeeled, tail on (31-35 count)
• 1⁄2 lb butter
• 3  fresh garlic cloves, minced
• 1  tablespoon thyme
• 1  tablespoon basil
• 1  tablespoon oregano
• 1  teaspoon parsley
• 2  tablespoons  seafood, magic (Paul Prudhomme brand makes this)
• 2  tablespoons  creole seasoning (I use Zatarain's)
• 1  teaspoon paprika
• 1  dash cayenne pepper (to taste)
• 2  tablespoons black pepper (to taste)
• 4  ounces  louisiana hot sauce
• 2  ounces Tabasco sauce
• 1 -2  tablespoon Worcestershire sauce
• 2  lemons, sliced
• 1  cup white wine

Directions

1. Rinse the shrimp in cold water; pat dry and set aside.
2. Melt butter in a large skillet and combine all ingredients, except the shrimp. Bring the mixture to a simmer, stirring frequently.
3. Add the shrimp. Turn the heat to high and cook, stirring often, for 5-10 minutes until shrimp curl (make a C, if it is an O the shrimp are overcooked!) and turn pink. Do not overcook -- the shrimp will be tough and chewy if you do. Serve immediately. Peel and eat, dipping into the sauce.