BBQ Garlic Shrimp

Name: BBQ Garlic Shrimp
Yield: makes 6 servings
Ingredients: 1/4 cup bottled smoke; 1/4 cup kosher salt; 2 pounds large shrimp (16 to 20 count), peeled and deveined; 8 tablespoons (1 stick) butter, melted; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 2 tablespoons Worcestershire sauce; 2 tablespoons hot pepper sauce; 6 garlic cloves, minced; Black pepper to taste

January 24, 2012

New Orleans–style barbecued shrimp, called “barbecue” even though they have nothing to do with smoke or a grill, are usually prepared in the oven. We do ours in a big hot pot on the stove because this dish is all about the buttery, garlicky sauce. Mass quantities of crusty French bread are required for sopping. We plunk the big pot in the middle of the table and go to town. It’s an exceptionally good time tearing into long baguettes and washing everything down with plenty of cold white wine. Sometimes, we remember the salad.

Recipe notes

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