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In honor of Mardi Gras and the amazing Southern culture it celebrates, this whole week will be devoted to NOLA inspired recipes. This first recipe embraces one of the best things about the costal South- fresh seafood. Anyone who has tried it knows it is leaps and bounds better than that frozen crap farmed in Vietnam or where ever. Fresh off the boat is the best! The sauce created by the butter and spices is so delicious. Be sure to have some good crusty bread to sop it up. This is one of the best seafood recipes I have tried in a while. And it’s so dang easy!


Barbecue Shrimp (from Southern Living Sept 2002)

  • 1 pounds unpeeled large fresh shrimp
  • 1/8 cup butter
  • 1/8 cup olive oil
  • 3 tbsp chili sauce
  • 3 tbsp Worcestershire sauce
  • 1/2 lemons, sliced
  • 2 garlic cloves, chopped
  • 1/2 tbsp Creole seasoning
  • 2 tbsp lemon juice
  • 1/2 tbsp chopped parsley
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/4 tsp ground red pepper
  • Hot sauce to taste
  • French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.