New Orleans BBQ Shrimp

When Brian asked me what I was making for dinner, I replied with "Barbecue Shrimp." He looked at me and said "Oh, ok. So are you using the grill?" I told him no and he gave me a quizzical look and said "Oh, are you making barbecue sauce?" Nope. He just shrugged his shoulders, gave in to the confusion and walked off.

You see, New Orleans Barbecue Shrimp has nothing to do with grilling or barbecue sauce. It does have something to do with butter. A whole stick of butter.

Feel your arteries clogging yet? I know I do!

You must serve this shrimp with french bread so that you can soak up the sauce with the bread. Yum. It's the only way.

BBQ Shrimp
2 pounds shrimp
1 stick of unsalted butter, melted
1/2 cup white wine
1/4 cup Worcestershire sauce
1 - 2 Tbsp. hot sauce
1 -2 Tbsp. Cajun Seasoning (Recommend Tony Chachere's)
2 - 3 cloves garlic, minced
Juice of one lemon
2 Tbsp. black pepper

Preheat oven to 400 degrees. Mix the butter, wine, Worcestershire sauce, hot sauce, garlic, lemon juice and seasonings in a large bowl. Pour about half the mixture into a large baking dish. Place the shrimp into the baking dish and pour remaining sauce on top of shrimp. Bake for 20 minutes or until shrimp are pink, stirring twice. Serve with french bread for dipping.