BBQ Shrimp

Note from Cheri: The recipe and text below are reprinted with permission from New Orleans By The Bowl by John DeMers with Andrew Jaeger (2003 Ten Speed Press), a fabulous collection of authentic New Orleans recipes for Gumbos, Jambalayas, Soups, Stews and more. Click here to learn more about this book and for more sample recipes.

We get a little tired of explaining to our visitors that BBQ shrimp aren't really barbecued at all. Somehow the folks who came up with this very Sicilian dish full of butter and black pepper just called it what they called it, and we've been explaining ever since. The good news is that once you start eating this messy shrimp and sopping up the sauce with every piece of French bread you can beg, borrow or steal, your mouth will be way too full to ask any questions.

2 cups unsalted butter 15 cloves garlic, peeled 3 pounds, head-on unpeeled extra-large (16/20 count) or larger shrimp 1 1/2 cups dry white wine 1 tablespoon Italian seasoning 3 tablespoons coarsely ground black pepper 1 tablespoon salt 3/4 cup Worcestershire sauce 1/4 cup Louisiana hot sauce French bread for dipping

Serves 6 In a large saucepan, melt the butter over medium heat. Sauté the whole garlic cloves until the garlic begins to soften and the aroma is intense, 8 - 10 minutes. Add the shrimp, wine, Italian seasoning, salt, pepper, Worcestershire sauce and hot sauce. Raise the heat. Cook, stirring constantly, until all the shrimp are pink, about 10 minutes. Remove from the heat, cover, and let sit for about 20 - 30 minutes to allow the flavors to seep into the shrimp. Reheat before serving if necessary. Serve with plenty of crusty French bread to dip in the sauce.