This is always a big hit at casual dinner partys. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those that want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this!Ingredients:
* 4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
* 1 lb butter
* 1 cup olive oil
* 4 tsp cayenne pepper
* 2 tsp salt
* 2 tsp ground thyme
* 4 tsp black pepper
* 1 tsp ground oregano
* 1 tsp ground basil
* 2 tsp paprika
* 6 tsp crushed garlic
* 2 tsp ground rosemary
* 4 tsp Worcestershire sauce
* 2 tsp Tabasco sauce
* 2 tsp Liquid smoke
* 1 tsp lemon juice
* 3 bay leaves (finely crushed)
* 1/2 cup fresh chopped parsley
Cooking Instructions:
*
Rinse shrimp and drain.
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Spread out in a shallow baking pan.
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Combine remaining ingredients in sauce pan over low heat until butter is melted.
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Pour over shrimp.
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Marinate for several hours (or overnight), turning and basting several times.
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Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
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Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.
