Barbecue Shrimp

La Bouche Creole, 1985

1 hour — 16 Servings

Ingredients

8	pound	large shrimp
16	tablespoon	butter (i.e. 2 sticks)
1	cup	olive oil
1⁄2	cup	chili sauce
1⁄4	cup	worcestershire sauce
2		lemons (thinly sliced)
4	clove	garlic (minced)
4	teaspoon	lemon juice
1	tablespoon	parsley (minced)
2	teaspoon	paprika
2	teaspoon	oregano
3	teaspoon	red cayenne pepper
1	teaspoon	tabasco
2	tablespoon	liquid smoke
		salt and pepper (to taste)

Instructions

Wash the shrimp well and spread out in a shallow pan. Combine all of the ingredients above in a saucepan over low heat. Let simmer for 10 minutes, then pour over the shrimp. Mix well and refrigerate for 2 to 3 hours. Baste and turn the shrimp every 30 minutes.

Heat the oven to 300F and bake the shrimp for 30 minutes, turning them at least every 10 minutes.

This can be served in a soup bowl with chunks of French bread to sop up the sauce.