Still hating this weather, just want summer here.....To get myself into that
summery warm frame of mind, and to keep with yesterdays' post on Shrimp
cooked in their shells, here is Louisiana Style BBQ Shrimp.  From the picture
you can tell that I made this over the summer.  For those of you who have
never had this dish it is a New Orleans creation that is called BBQ, but is
not grilled or bbq'd.  Again, this shrimp must be cooked with the shells on.
The licking of your fingers is the quintessential way to enjoy this dish!  I have
had this dish in many cajun and American restaurants and it is another  one
of those recipes that will vary from place to place, chef to chef, cook to cook.
There are some items that are building blocks which do not waver:  1 lb
of Shrimp, deveined, shells attached, use 20-25 to the lb for this. , 1 stick
plus 5 tbs. of butter, 3 tbs. worchestershire sauce, 1 sliced lemon, bayleaf,
fresh thyme, 1 tsp. cayenne, Tabasco sauce, green onion, 2 sliced garlic cloves.
3 tbs. fresh chopped green onion., 1 tsp. paprika.
In a large skillet, heat the butter till foamy, do not burn.  Add the worcester-
shire sauce, stir well.  Add the garlic, thyme, cayenne, 1/2 the sliced lemons,
and the bay leaf.  Bring to a boil, add 2 tbs of tabasco, then then shrimp.  Cook
the shrimp till they are done, that is when they start to curl and are pink on both
sides. Times vary, keep your flame on medium.  You should probably be done
with this in 6-10 minutes.  Add 1/2 the green onion, paprika, and let the shrimp sit for a
few minutes taste and season with salt and pepper.  Serve with extra Tabasco
Garnish the platter with the remaining lemon slices and green onion.



As the sun sets on this cold end of February day, let me warm up your evening with this picture of
a sunset in July, the water glistening, the briny aroma of the ocean and bay, and a spicy platter of
BBQ Shrimp that will spice up your night.