Barbeque Shrimp
	Barbecue Shrimp from Mr. B's in New Orleans
	1 pound shrimp (heads on and fresh)
	4 Tbs unsalted butter
	2 tsp cracked black pepper
	1 tsp Creole Seasoning
	2 Tbs Worcestershire sauce
	  juice of 1 lemon
	3 cloves minced garlic
	Preheat oven to 450 degrees. 
	Put the butter in a baking pan (high sides) large enough to place 
	the shrimp in one layer.  
	Holding the pan, melt the butter on the stove.  
	Just as the butter melts, add all the other ingredients except the shrimp.  
	Swirl them around to mix.
	Add the shrimp and place in oven.
	Check after 2-3 minutes and turn shrimp over.
	Another few minutes and they are done.
	Divide into bowls and serve with crusty french bread and lots of napkins.
	And the only hard thing about making this dish is getting shrimp 
	with the heads on which requiresa good relationship with a 
	local fishmonger or living near an Asian fish market.
	If you live in Fort Wayne, you can get shrimp with the heads on
	at the Laotian Market on Calhoun across from South Side HS. 
	They only have them on the weekends, so call ahead and ask.
	You must have the heads on the shrimp because they contain a fat that 
	flavors the sauce. 

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