Nawlins Barbecue Shrimp Recipes

Steps:

• TO MAKE THE MARINADE: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature. Using a sharp knife, split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Season peeled, deveined and rinsed shrimp with kosher salt; set aside. Combine seasoning ingredients; set aside. In a large skillet on medium-high heat, combine 1 stick of butter, Worchestershire sauce and seasoning mix. When butter is melted, add garlic and shrimp. Cook 1 minute, moving skillet back and forth (instead of stirring). Add remaining 5T butter. Cook and shake pan for a minute or so, until melted. Add beer and cook one minute longer. Remove from heat. Immediately pour shrimp and sauce in a large bowl. Garnish with chopped cilantro. Serve with lots of French bread on the side for dipping into the sauce.