This classic Southern recipe is from Lulu's Restaurant in Gulf Shore's Albama.  Owned by Jimmy Buffett's sister Lucy, Lulu's is a Parrot Head's paradise. The entire family will enjoy the casual atmosphere and tasty food and drinks at this expansive intra-coastal waterfront restaurant and bar.  Along with casual fare, including some first rate seafood and casual southern comfort food, Lulu's regularly offers live music - and you never know who might drop in.

Weather permitting, which is most of the time, the huge restaurant is open to balmy breezes coming in off the water. Recreational boats as well as enormous commercial barges regularly glide past Lulu's, or sometimes stop at the adjacent Homeport Marina, contributing to the restaurant's unique seaside atmosphere and giving diners lots of nautical scenery to gaze at.

Lulu's is located at the Homeport Marina at 200 East 25th Avenue in Gulf Shores, Alabama 36542. Call 251-967-LULU or visit their website at www.LuluBuffett.com.

More on Gulf Shores -- Click here to access the FabulousTravel.com feature on Gulf Shores, Alamaba.

1 1/2 - 2 gallons water
1 cup “medium” hot sauce
3/4 cup lemon juice, freshly squeezed
1 1/2 cups liquid crab or seafood boil
1 bag dry crab or seafood boil
5 bay leaves
1/2 cup Creole seasoning
1/4 cup salt
(Note: Most Creole seasoning mix has half the salt of most brands. If using another brand, you may want to reduce Creole seasoning and salt by half.)

2 – 3 pounds large headless shrimp (21/25 count) with shells

1. Combine first 8 ingredients in a large stock pot. Bring to a full rolling boil.

2. Add shrimp. Bring back to boil. (Approximately 3 minutes.)

3. Turn off and cover for one minute. Remove shrimp immediately and place on top of a layer of ice in a shallow baking pan to stop cooking process.

4. Allow to cool for at least 5 minutes. Drain and refrigerate. Serve with Cocktail Sauce.

LuLu’s Clues:
Shrimp should never cook over 3 – 5 minutes; overcooking results in shrimp that are hard to peel.

Don’t be afraid that these are extra spicy because of all of the added heat. It takes that much flavoring to permeate the shells.