I've never made this but I know others have, and, have apparently loved it.

Louisiana BBQ Shrimp
(Cindy Mac)

1 Â 1 1/2 lbs. large shrimp
1 stick butter, melted
3 tablespoons Worcestershire
1/4 teaspoon cayenne
1/2 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil

DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours. BAKE in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.

I've made that dish of Cindy's many times and it is delicious!

I was a bit concerned about the amount of Worcestershire but it works!

I have made this incredibly simple recipe many, many times - it is sooooo delicious & messy & fun to eat. It is from the "Frugal Gourmet" by Jeff Smith - 1984. I used to watch him on PBS. I have typed the recipe & his comments directly from his book - * indicates my changes (using butter & chopped onion).

He writes:
"This is one of the most spicy and delicious shrimp dishes that I have ever eaten, and it is close to that served in New Orleans. You must try this.

Barbecued Shrimp

3 slices bacon, chopped
1/2 pound margarine *(I used butter)
2 T Dijon-style mustard (GREY Poupon)
1 1/2 Tsp chili powder
1/4 Tsp basil
1/4 Tsp thyme
1 Tsp fresh course ground black pepper
1/2 Tsp oregano
2 cloves garlic, crushed
2 T Rex crab boil or similar brand
1/2 Tsp Tabasco
1 1/2 lbs large shrimp with shells
*(I also add course chopped onion)

Preheat oven to 375

In a small frying pan, fry bacon until clear (and onion if using). Add the margarine and all other ingredients except shrimp. Simmer for 5 minutes.

Place the shrimp in an open baking dish, and pour sauce over the top. Stir once to coat all of the shrimp. bake in an uncovered dish for 20 minutes, stirring twice during the baking process.

Serve hot and at once! You may peel these shrimp before eating, but not before cooking. I eat them shell and all, leaving only a pile of tails on my plate. Many people in New Orleans do the same. Have a towel ready for each guest, for this most delicious dish is very messy."

Oh man! Do I have a recipe for you! Lots of butter and spices served with french bread for sopping up the sauce.

Be right back. Gotta go find it!

Barbequed Shrimp
Combine 1/2 tsp. celery seed
1/4 tsp. red pepper
2 crushed bay leaves
2 tsp. dry mustard
1/4 tsp. ginger
2 tsp. paprika
1/8 tsp. cardoman
3 cloves of garlic, chopped
2 sticks of butter
1 lemon, sliced
3 cloves
3 tsp. salt

Mix throughly and melt. Let mixture cool a little, then add 8 lb. of raw shrimp in shells. Marinate 45 miutes to and hour, then cook over medium flame in marinade until shrimp are done. Usually only 7 minutes once the sauce starts to warm up. Serve in bowl so marinade can be used to dip french bread. Serves 4-6

*I use 2 sticks of butter and double all other ingredients and only add 3 lb.of shrimp.

Pascal's Manale in Uptown New Orleans is famous for there barbeque shrimp. MEH...I didn't like them. This is the best barbeque shrimp I have ever had!

Don't double the salt! I always have a salt shaker handy if someone wants more salt.

This is recipe I have used for over 25 years. WE love this stuff. Just had it this past Monday for Labor Day

bbq shrimp
3-4 lb shrimp I buy shell on and deveined
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves
juice of 2-3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and toss with the mixture so each shrimp is coated, in a 9 x 13 pan,
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.

Love to spread the table with newspaper, and peel and eat with corn on the cob, boiled new potatoes and smoked sausage.

I can vouch for Cindy's recipe that Ann posted. It's delicious!

But I will definitely try Karen's and Magothyrivergirl's recipes too!

Linda

Another fan of Cindy's recipe. We love it! I'm saving and will try the other recipes too. Love my shrimp!

David

another contender ... note the "heads-on" shrimp

Barbecued Shrimp
The Washington Post, June 27, 2007

 Cuisine: American
 Course: Appetizer, Main Course
 Features: Fast, Kid-Friendly
Summary:

These are not done on the grill, but rather get their barbecued flavor from the seasoning blend.

Because this recipe makes a tasty, butter-rich sauce, serve the shrimp with lots of crusty bread for dipping, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

4 appetizer servings or 2 main-course servings

Ingredients:

 1 pound (about 2 dozen) large, heads-on shrimp, rinsed and drained
 8 to 12 tablespoons (1 to 1 1/2 sticks) unsalted butter
 2 medium cloves garlic, minced
 1 teaspoon Worcestershire sauce
 1 tablespoon plus 1 teaspoon seafood seasoning blend, such as Chef Paul Prudhomme's Seafood Magic or Blackened Redfish Magic
 1/2 cup shrimp or fish stock
 1/4 cup beer
Directions:

Pinch off and discard the portion of the shrimp heads from the eyes forward (including the eyes). Leave as much as possible of the orange-colored fat from the head attached to the body. Set aside.

Combine 8 tablespoons of the butter with the garlic, Worcestershire sauce and seafood seasoning blend in a large cast-iron skillet over medium-high heat. When the butter has just melted, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 4 tablespoons butter and the stock. Cook for 2 minutes, shaking the skillet. Add the beer and cook for 1 minute, shaking the skillet. Remove from the heat and transfer to shallow soup bowls. Serve immediately

Recipe Source:
Adapted from chef Paul Prudhomme.

245 calories, 15g fat, 9g saturated fat, 207mg cholesterol, 1073mg sodium, 2g carbohydrates, n/a dietary fiber, n/a sugar, 24g protein.

guess this is why I dont post often my recipes, cause I'm not "IN" the group.

Not sure what you mean, Glenda. I think your recipe looks great. What's the problem?

Linda

glenda al, your recipe sounds delicious! We do something similar (similar only that it's served with potatoes, corn on the cob and sausage) when we have a big crowd.

I call it St. Helena stew. In a large pot of water seasoned with Old Bay, add potatoes and sausage. When potatoes are almost fork tender add corn on the cob(cut into thirds), then the shrimp. It's good, and don't forget to have lots of napkins on the table.

Next time I will try it using your recipe instead of throwing the shrimp in the Old Bay seasoning.

Di

Glenda - if you mean because the poster right after you didn't include your recipe in her must-try list, I think her post probably crossed with hers.

Sue

If the only reason you post here is for someone to praise your recipe, then for sure you will be disappointed.
On the Cooking Forum we all have a different recipe for making something...
It's nice to get different ideas about cooking the same dish.
Linda C