Don't think of these shrimp as being barbecued with the regular tomatoey sauce. Rather these are saute'ed with lots of butter and garlic and herbs. Enjoy!
1 1/2 lbs. heads-on shrimp
1 T. Tony Chacheres or other Creole seasoning
juice of 1 lemon
1 T. fresh thyme
2-3 sprigs fresh rosemary
1/4 c. Worcestershire
2 sticks unsalted butter
2 T. black pepper
3 T. chopped garlic
1/8 t. cayenne
1/2 t. dried basil
1/2 t. dried oregano
1/4 c. green onions
Sprinkle seasoning over shrimp. Melt 1 stick butter in pan. Saute the garlic for 1 minute.
Add other spices, juice, and Worcestershire and stir to incorporate the flavors. Add shrimp and cook until heated through, approximately 3 minutes, stirring occasionally.
Add the other stick of butter and stir it in. Add green onions and stir it all around and savor the goodness. Serve with lots of garlic bread.
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