Shrimp, Manale-Style

Another of my top ten favorite recipes always requested by my frequent house guests. It apparently originated at Pascal's Manale Restaurant in New Orleans. There are many similar BBQ shrimp recipes, but this is how we make it at "The Hotel California". It's spicy hot & finger licking good!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup butter (NO substitute)
• 1  cup olive oil (I use 1/2 of each) or 1  cup canola oil (I use 1/2 of each)
• 4  bay leaves
• 4  teaspoons dried fine herbs
• 8  crushed garlic cloves
• 1  tablespoon Worcestershire sauce
• 1  teaspoon fresh ground pepper
• 2  lemons, juice of
• 2  teaspoons salt (I omit this)
• 1 (6 ounce) bottle  louisiana hot sauce
• 2  lbs  washed  large raw shrimp, in shell

Directions

1. Heat all ingredients except the shrimp in a large saucepan and simmer for about 10 minutes. Set aside for flavors to blend.
2. When ready to cook, add the shrimp and bring the mixture to a boil. Lower heat and slowly simmer, stirring often for 10-15 minutes.
3. Serve in flat bowls with with sauce, crusty French or sour dough bread for dipping, icy cold beer and lots of napkins! This is an "eat with your fingers experience". Suck the juice from the shrimp and then peel & eat (or eat the shells if you're so inclined.).
4. It really doesn't get much better than this!