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This Ain't Your Mamma's BarBQ

Author: Debbie

Ingredients

  • 4 pounds unpeeled large fresh shrimp or 6 pounds shrimp with heads on
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 1/4 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 2 lemons sliced
  • 4 garlic cloves chopped
  • 2 tablespoons Creole seasoning
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce
  • 1 or 2 Bottles Abita Amber Beer* Emeril uses white wine, but thats way too high-brow for me
  • French bread use the baquettes not french rolls for this one heated

Instructions

  • Spread shrimp in a shallow, aluminum foil-lined pan.
  • Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  • Cover and chill 2 hours, turning shrimp every 30 minutes.
  • Turn out into a well seasoned iron skillet and bake, uncovered, at 400° for 20 minutes; turn once.
  • Serve with the heated french bread, right from the iron skillet.