BBQ Shrimp recipe

My youngest sister and my cousin Ed are heading to Tybee Island on the 5th. One of the joys of living on Tybee Island is that family and friends will make the journey to your home. The draw of the ocean, Tybee and Savannah and add in some wonderful weather and family and friends love to make the journey to Tybee. So, I went over to Bonnie Gaster and found some wonderful recipes to share with my family. My cousin Ed said anything with Shrimp! I am sharing with you the recipe for BBQ Shrimp from Bonnie's collection. Hope you enjoy!

BBQ Shrimp

Makes 2 servings

If you want to make more that two servings of this, do it in separate batches (one recipe fills a large skillet), but serve while piping hot. Be sure to stir the sauce frequently while serving, since it separates easily. TO eat this dish, everyone feels his own shrimp at the table (most people use their fingers). You can dip french bread in the sauce too!

2 dozen large shrimp with heads and shells (about 1 lb)

Seasoning mix

1 tsp ground red pepper (cayenne)

1 tsp black pepper

1/2 tsp salt

1/2 tsp crushed red pepper

1/2 tsp dried thyme leaves

1/2 tsp of dried rosemary leaves , crushed

1/8 tsp dried oregano

1/4 lb (1stick) plus 5 Tbls unsalted butter (in all)

1 1/2 tsp minced garlic

1 tsp Worcestershire sauce

1/2 cup shrimp stock

1/4 cup beer at room temperature

Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside.

In a small bowl combine the seasoning mix ingredients. Combine 1 stick of the butter, garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes shaking the pan (versus stirring) in a back and forth motion. Add the remaining 5 tablespoons of butter and the stock; cook and share the pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of french bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

Enjoy