This recipe awakens your taste buds to new and different flavors. It has an excellent rich and spicy sauce for dipping good crusty bread. It is called Barbeque Shrimp, but it is by no means Barbequed Shrimp. We first ate this in New Orleans at Mr. Bs Restaurant. We asked for the recipe (which they actually gave us) and Ron has played with it a little bit since then. It is simple to prepare and most ingredients are on hand. No salt in this recipe at all.
Barbequed Shrimp
3 cloves garlic
1 1/2 T canola oil
3 T fresh cracked black pepper
2 T parsley
1/4 c Worsteshire sauce
1 Stick butter
1 Lemon
2 T 1/2 and 1/2
Chopped green onions or chives
1 1/2 lb fresh shrimp with tails (size 24-35)
Saute garlic in oil. Add shrimp till pink (don't overcook) 30-45 seconds. Add worsteshire, pepper, butter. Stir till consistent. Add parsley and lemon. Right before serving, add 2 T 1/2 and 1/2.
Garnish with fresh parsley, green onion or chive and dip in crusty bread.
20 minutes to prep and cook. Serves 8 as appetizer or 4 as side dish.
