I fixed this just last Saturday. Boy was it great!! This recipe is
from a New Orleans restaurant cookbook, but they don't fix it this way in
their restaurant now. For 4 pounds of shrimp I used 1 1/2
times the sauce and cooked them in two batches.

Barbecue Shrimp

2 pounds large fresh shrimp in the shell I used 20-24 count
1 cup butter
1/2 cup olive oil
4 Tbsp minced garlic
1 Tbsp sweet basil (dried will do, but fresh is best)
4 tsp salt
1 tsp lemon juice
2 Tbsp Worcestershire sauce
5 Tbsp black pepper (I use fine ground out of a can, its strong enough)
Toasty French Bread

Melt butter in olive oil. Add all other ingredients except shrimp. Let
sauce stand for at least 15 minutes. An hour or two won't hurt. When
ready to cook, add shrimp to skillet and cook for 10-15 minutes or
until they are pink all over. String often. Divide shrimp into
individual bowls. Pour sauce over shrimp and serve with French bread
for dipping. Messy but yum!! (We just spoon out what we want and as much
sauce as we want, some more than others!)
Finger bowls or hot hand towels will have your guest neat once more.


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