BBQ SHRIMP

I love BBQ Shrimp!!!! And what I LOVE even more is dipping the bread in the sauce. SO GOOOD!!! This time I wanted to try to make BBQ Shrimp without using my Road House BBQ seasonings or any other BBQ SEASONING …which you can buy from my links. I wanted to make them from scratch.

 

INGREDIENTS:
3 pounds LARGE Gulf shrimp, unpeeled

SEASONINGS:
1 tablespoon cracked black pepper
2 tablespoons fresh minced garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garic powder
1/2 teaspoon crush red pepper flakes
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon paprika
2 tablespoons Creole Seasoning.
1/2 cup Worcestershire sauce
3 bay leaves
(ALL THE SEASONINGS)

 

INGREDIENTS for during cooking:
2 stick of  UN-SALTED butter
1 lemon-juice
2 cup dry white wine or Abita Beer

French Bread–for dipping. Cut into 3 inch slices

GARNISH:
chopped parsley
lemon sliced

Direction:
In a LARGE BOWL place the UN-PEELED shrimp and all the seasoning with the minced garlic and chopped onion into the bowl . Making sure all the shrimp is coated with the seasonings. Let it marinate in the refrigerator for at least 2hrs. (I did trimmed off the shrimp head a little with a pair of kitchen scissors because I didn’t want it to poke when my kids were eating or peeling them)

In a large skillet over medium heat, melt the 2 sticks of butter then add in the MARINATE UN-PEELED shrimp and all the seasonings that the shrimp was marinated in. Once the shrimp is in the skillet… spread them out  so they are not on top of each other. Cook for 3-4 minutes then add in your wine or beer and lemon juice. Mix well….cook for another 5-6 minutes until shrimp is PINK. Turn off heat and remove skillet from heat. Place shrimp in a large bowl or platter and pour sauce over top. Sprinkle with chopped parsley and lemon wedges. Squeeze some more lemon over the top if you like. Serve IMMEDIATELY…with some Warm FRENCH Bread for dipping.

****SEASONING accordingly  to taste…some of you might like it more salty…or spicy…add more seasoning to your preferences. I usually add some chili to my dipping bowl because I like it SPICY.