8 bbq new style Recipes

shrimp, unpeeled, tail on (31-35 count ), butter, fresh garlic cloves, minced, thyme, basil, oregano, parsley, seafood, magic (paul prudhomme brand makes this), creole seasoning (i use zatarain s), paprika, cayenne pepper (to taste), black pepper (to taste), louisiana hot sauce, tabasco sauce, worcestershire sauce, lemons, sliced, white wine

xlarge gulf coast shrimp, unsalted butter, olive oil, fresh thyme, with stems (small hand full), fresh rosemary leaves, bay leaves, crushed, fresh ground pepper, cayenne pepper, louisiana hot sauce, worcestershire sauce, fresh lemon juice, celery rib, finely chopped, onion, finely chopped, a green bell pepper, finely chopped, garlic cloves, finely chopped, sherry wine or 1/4 cup dry white wine

cajun spice mix, paprika, onion powder, garlic powder, cayenne pepper, white pepper, leaf thyme, leaf oregano, salt, your favorite cajun spice mix, shrimp and sauce, shrimp shell-on (20-30 count ), non-stick pan spray as needed, garlic cloves minced, onion minced, fish stock or clam broth, worcestershire sauce or more to taste, dark beer *cook may drink the rest, flour, butter (or light margarine), parsley or cilantro (chopped), french bread warmed

shrimp, with shells, butter, sweet onion, minced, garlic, minced, stalks celery, diced, chopped fresh parsley, dried rosemary, ground black pepper to taste, worcestershire sauce, fresh lemon juice

extra-virgin olive oil, unsalted butter, garlic, peeled and smashed (about 1 head), bay leaves, thyme, shrimp, shell on and deveined, worcestershire sauce, kosher salt, sweet paprika, cayenne pepper, dry sherry, lemons, cut into wedges, crusty bread , optional

butter, margarine, lawrys seasoned garlic salt, black pepper, louisiana hot sauce, lemons, shrimp (12-14 count ), chopped fresh parsley (for garnish )