Submitted by Scott Fitzpatrick
on Saturday, July 03, 2004
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Makes:
6 servings
Prep Time:
15 minutes
Cook Time:
25 minutes
Ready In:
40 minutes
These will remind you of dining in New Orleans at Middendorf's restaurant.
Ingredients
1 cup butter
1 cup lemon juice
1/2 cup olive oil
1/2 cup bar-b-que sauce (your choice)
1/2 cup chopped onions
3 ounces Jack Daniels
4 tbsp garlic powder
4 tbsp Worcestershire sauce
4 tbsp soy sauce
2 tbsp black pepper
2 tbsp dried basil
2 tbsp chopped chives
2 tbsp Cajun seasoning
2 tbsp parsley
1 tbsp Tabasco
1 tsp dried thyme
1 tsp rosemary
1 lemon thinly sliced
3 pounds shrimp (21-25 count heads-on)
Directions
Preheat oven to 375 degrees. In heavy bottom saute' pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook 2-3 minutes.
Place head-on-shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink/curly. Turn one time, baste well and cook an additional 3-5 minutes. Serve with French bread.
