BARBECUED SHRIMP LONGMAN

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Barbecued shrimp originated at Manale's Restaurant in New Orleans. Long lines would form down Napoleon Avenue with customers waiting for the next table. Difficult for the novice and master alike, eating barbecued shrimp is an experience.

Ingredients:
4 dozen (21–25 count) shrimp, head-on
1 tbsp light margarine
1 tbsp olive oil
4 garlic cloves, minced
⅓ cup Worcestershire sauce
Louisiana hot sauce to taste
1 tsp paprika
salt and black pepper to taste
granulated garlic to taste
¼ cup chopped parsley

Method:
Preheat oven to 350°F. Place shrimp in a large baking pan with a 1-inch lip and set aside. In a 15-inch cast iron skillet, melt margarine in olive oil over medium-high heat. Add minced garlic, Worcestershire, hot sauce, paprika, salt, pepper and granulated garlic. Blend well into margarine mixture and sauté 1–2 minutes. Sprinkle in parsley and sauté 1 additional minute. Pour garlic sauce over shrimp and bake 10–12 minutes, turning shrimp occasionally. Pour shrimp and sauce into a large ceramic serving bowl and serve with toasted French bread.