Prep Time: 30 Minutes
Yields: 6 Servings

Barbecued shrimp first made its debut at Pascal’s Manale Restaurant on Napoleon Street in New Orleans. The original owner of the restaurant served this wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to partake in a poker game.

36 (16–20 count) shrimp, head-on
½ pound butter
¼ cup olive oil
¼ cup minced garlic
¼ cup minced purple shallots
½ cup sliced green onions
3 tbsps chopped basil
3 tbsps chopped oregano
3 tbsps chopped rosemary
2 tbsps chopped thyme
½ cup Worcestershire sauce
1 cup beer
salt and cracked black pepper to taste
Creole seasoning to taste
Louisiana hot sauce to taste

Preheat oven to 350°F. In a 13" x 9” baking dish with a 2-inch lip, spread shrimp out evenly. In a 1-quart saucepot, heat butter and oil over medium-high heat. Add garlic, shallots, green onions, basil, oregano, rosemary and thyme. Sauté 3–5 minutes to flavor butter with herb mixture. Blend in Worcestershire and beer. Pour hot mixture over shrimp. Season with salt, pepper, Creole seasoning and hot sauce. Overseason because shells will prevent meat from absorbing most flavors. Place in oven and stir shrimp once during cooking. Cook 15 minutes or until shrimp are pink and curled. Do not overcook, as shrimp will become hard to peel. Place 6 shrimp in each of 6 soup bowls and top with equal portions of herbed-butter sauce. Serve with New Orleans French Bread.

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