5 orleans barbeque shrimp Recipes

shrimp, heads off and unpeeled, butter, zesty italian dressing, lemon juice, ground black pepper, garlic powder

garlic powder, onion powder, dried basil, dried thyme, dried rosemary, cayenne pepper, paprika, butter, garlic, minced, beer, room temperature, worcestershire sauce, shrimp - peeled and deveined, salt to taste

olive oil, diced onion, diced bell pepper, sliced mushrooms, chopped fresh parsley leaves, crushed garlic, fresh basil leaves, fresh thyme leaves, paprika, cayenne pepper, freshly ground black pepper, jumbo shrimp, white wine, lemon juice, kosher salt, sugar, scallions, chopped

fresh or frozen large or extra-large shrimp (21 to 25 count/per lb), in the shell, see note, chili powder, salt , plus 2 tsp, unsalted butter, onions, peeled and finely chopped, garlic, peeled and minced, ketchup, extra-virgin olive oil, light brown sugar, worcestershire sauce, lemon, sliced, freshly squeezed lemon juice (from 1 lemon), bay leaves, dried oregano, dried thyme leaves, cayenne pepper, several dashes louisiana-style hot sauce