Barbecued Shrimp

Don’t let the name fool you – these shrimp aren’t really put on the grill. 

• 2 sticks butter
• 1-2 tsp Creole seasoning
• 1-2 tsp  chopped rosemary leaves
• 2 tbsp Worcestershire sauce
• 2-3 cloves garlic, finely minced (or as much as you like)
• 1/4 medium onion, very finely minced
• 1/2-1 ribs celery, very finely minced
• 1 tablespoons chopped parsley
• 1/2-1 teaspoons fresh-squeezed lemon juice
• 1 pounds shrimp, heads and shells on

Preheat the oven to 350*.

Melt 1/2 stick of the butter in a skillet.  Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2-3 minutes.

Melt the rest of the butter.  Add the sauteed stuff, Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you need.  Make sure the shrimp are more or less submerged.  If they’re not … melt more butter and add to the sauce.

Bake at 350* until the shrimp turn pink, about 15 minutes.

The traditional way to eat this is to serve in big bowls with plenty of bread to mop up the extra sauce, but served on top of rice works, too.