Barbecue Shrimp

• 3 lb. large shrimp, peeled
• 2 Tbsp. Creole seasoning
• 1/2 tsp. black pepper
• 2 Tbsp. olive oil
• 1/4 c. chopped onion
• 2 Tbsp. minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 c. water
• 1/2 c. Worcestershire sauce
• 1/4 c. dry white wine
• 1/4 tsp. salt
• 2 c. heavy cream
• 2 Tbsp. butter
• 1 Tbsp. chopped chives

1. Peel the shrimp, leaving only the tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon seasoning and 1/4 teaspoon black pepper. Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp. Heat 1 tablespoon of the oil in a large pot over high heat. When oil is hot, add the onions and garlic; saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire sauce, wine, salt and remaining black pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat; bring to boil and cook until thick, syrupy and dark brown, for about 15 minutes. Makes about 4 or 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and the entire barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter and spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.

shrimp, creole seasoning, black pepper, olive oil, onion, garlic, bay leaves, lemons, water, worcestershire sauce, white wine, salt, heavy cream, butter, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69413 (may not work)