This dish has nothing to do with a barbecue pit or barbecuing. Why is it 
	called "barbecued" shrimp?  Beats the hell out of me. If you're really 
	curious, ask someone at Pascal's Manale Restaurant on Napoleon Avenue in 
	New Orleans; it's where the dish was created.  Me, I don't care.  This 
	dish is so good you can call it whatever you want.  Just, um, don't have 
	it every day.  You'll know why immediately when you see the first ingredient 
	 2 pounds  butter (Yes, you read right.  Two pounds. Eight sticks.  Don't 
	           whine. DO NOT use margarine!  Real butter only.)
	 2 tbs     Creole Seasoning to taste; OR
	 3-4 tsp   cayenne pepper and 3 - 4 teaspoons black pepper, to taste
	 2 tbs     chopped rosemary leaves
	 1/2 cup   Worcestershire sauce
	 6 ounces  good beer (microbrewery is preferable to mainstream swill)
	 5-10      cloves garlic, finely minced (or as much as you like)
	 1 medium  onion, very finely minced
	 3 ribs    celery, very finely minced
	 3-4 tbs   chopped parsley
	 2 tsp     fresh-squeezed lemon juice
	 5 pounds  shrimp, heads and shells on
	[This feeds 8-10 people, BTW ... cut it in half if you need to.]
	Melt a stick of the butter in a skillet.  Sauté the garlic, 
	onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 
	Melt the rest of the butter. Add the beer (drink the rest of the bottle).  
	Add the sauteed stuff, Worcestershire and lemon juice.
	Drown the shrimp in the seasoned butter, using as many baking 
	dishes as you need.  Make sure the shrimp are more or less 
	submerged.  If they're not ... melt more butter and add to the sauce.  
	(Aah, what the hell ... what's another stick or two when you're already 
	up to these butterfat levels?)  Bake in a 350 degree oven until the 
	shrimp turn pink, about 15 minutes.
	Serve in big bowls.  Put in a handful of shrimp and ladle lots of 
	the spicy butter sauce over it.  Roll up your sleeves and wear a 
	bib (DO NOT wear nice clothes when eating this!)  Serve with 
	plenty of French bread to sop up da sauce!
	As with lots of New Orleans cooking, there are a zillion ways to do this.
	Here are some other BBQ shrimp recipes:
	BBQ Shrimp #1:
	 8-10   lbs shrimp
	 1 lb   butter
	 1 lb   margarine
	 6 oz   Worcestershire sauce
	 8 tbs  black pepper
	 1 tsp  rosemary
	 4      lemons (sliced)
	 1 tsp  Tabasco
	 4 tsp  salt
	 2-4    cloves garlic
	BBQ Shrimp #2:
	 8 lbs    whole shrimp
	 1/2 lb   butter
	 1 cup    olive oil
	 8 once   chili sauce
	 3 tbs    Worcestershire sauce
	 2        lemons, sliced
	 4 cloves garlic, chopped
	 3 tbs    lemon juice
	 1 tbs    parsley
	 2 tsp    paprika
	 2 tsp    oregano
	 2 tsp    red pepper
	 1 tsp    Tabasco
	 3 tbs    liquid smoke
	          salt and pepper to taste
	Wash shrimp.  Spread out in shallow pan.  Combine ingredients in
	sauce pan over low heat and pour over shrimp.  Refrigerate.  Baste
	and turn shrimp every 30 minutes while refrigerated for several
	hours.  Bake at 300 degree for 30 minutes, turning shrimp at 10 minute
	intervals.  Serve in soup bowl with French bread to dip in sauce.
	In a big, heavy sauce pan melt 2 sticks of REAL butter, then add 1 cup of
	vegetable oil and mix.  Add ...
	 1 tbs   minced garlic
	         several bay leaves, crushed
	 1 tbs   dried rosemary leaves, crushed 
	 1 tbs   paprika
	 1 tsp   black pepper
	 1 tsp   lemon juice
	         a little (maybe half a teaspoon) oregano
	         a little basil
	         a little salt
	         a little cayenne pepper (to taste)
	Heat to boiling and then simmer this mixture for about 10 minutes.
	Remove from heat and let stand 30 minutes.
	Add one-half pound of whole medium or large fresh whole shrimp (heads,
	antennae, shells and all) per person -- for more than six people you'll want
	to increase the sauce recipe.  If you can't find shrimp with the heads,
	that's okay, but it makes the meal more dramatic and, I think, adds flavor. 
	Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink.
	Then put the pan in a 450 oven and bake for 10 minutes.
	Serve in a wide bowl or large plate with lots of the sauce, with crusty
	French bread on the side and a few bottles of white wine.
	BBQ Shrimp #4
	8-10 pounds jumbo shrimp, heads and shells on (20 shrimp/pound)
	 1 pound   butter        
	 1 tsp     ground rosemary
	 1 pound   margerine     
	 4         lemons sliced
	 6 oz.     Lea and Perrins 
	 1 tsp     Tabasco or your favorite Hot Sauce
	 8 tbs     finely ground black pepper
	 4 tsp     salt
	 2-4       cloves garlic (optional, but not with me)
	In a saucepan melt butter and margerine. add worcestershire, pepper, rosemary,
	lemon slices, tabasco, salt, garlic and mix thoroughly. Divide shrimp between
	two large shallow pans and pour heated sauce over each. Stir well. Cook in 
	a 400°F oven about 15-20 minutes, turning once. Shells should be pink, 
	the meat white and not translucent.

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