New Orleans-Style Barbecue Shrimp

Submitted by lucky ladybug

"This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!"

 

• Ready In: 2hrs 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 3 lbs unpeeled large shrimp or 5 lbs shrimp, with heads
• 1⁄2 cup butter
• 1⁄2 cup olive oil
• 1⁄4 cup chili sauce
• 1⁄4 cup worchestershire sauce
• 4 garlic cloves, minced
• 2 lemons, sliced
• 2 tablespoons creole seasoning
• 1 tablespoon parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground red pepper
• 1⁄2 teaspoon hot sauce
• cracked black pepper, to taste

directions

1. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
2. Place shrimp in a large bowl and pour sauce over shrimp.
3. Cover and chill 2 hours.
4. Spread shrimp out in a shallow, foil-lined broiler pan.
5. Bake, uncovered, at 400 degrees for 20 minutes. Turn once.