Georga'S Barbecue Shrimp/ Barbara'S Barbecue Shrimp

• Georga's Barbecue Shrimp
• 1 pound butter
• 2 pounds margarine (but seriously, if you decide to make this--and it is really good--I recommend that you use a combination of butter and olive oil and skip the margarine)
• 1 tablespoon olive oil
• 1 capful Zatarain's liquid crab boil
• 1 head of garlic, cloves peeled and left whole
• juice of 1/2 lemon
• generous sprinkling of kosher salt (It will improve the dish, I promise.)
• lots of fresh ground black pepper (You should be able to see it.)
• 2 pounds medium-large shrimp, shells and heads (if available) left on (Use Gulf of Mexico shrimp if you can find it.)
• 2 loaves French bread for dunking (New Orleans French bread has a crisp crust and a light airy crumb. If you can't get this, use Italian bread and warm it to crisp the crust.)
• Barbara's Barbecue Shrimp
• 2 pounds medium-large shrimp, peeled and deveined (Use Gulf of Mexico shrimp if you can find it.)
• 1/2 cup good olive oil (you may need a little more to cover the shrimp)
• juice and zest of one lemon
• 2 tablespoons Worcestershire sauce
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried marjoram
• 2-4 cloves garlic, peeled and sliced thin
• 2 bay leaves
• 1/2 stick butter, cut into small pieces
• 1/2 cup chopped parsley

1. Put the butter, margarine, olive oil, crab boil, garlic, lemon, salt and pepper into a large roasting pan and bake at 300 degrees until the garlic is soft. (It may become lightly golden but don't let it burn.) This could take an hour or more. If you're not planning to serve the shrimp till later, you can make the sauce ahead and put it in the refrigerator and put it back into the oven to warm about 15 minutes before you start cooking the shrimp.
2. About 45 minutes before you plan to serve the shrimp, place it in the roasting pan with the sauce. The shrimp should be completely submerged in the sauce. Add more butter or olive oil if it isn't. Oven-poach at 300 until the shrimp turn pink (approximately 30-45 minutes). Remove the shrimp from the oven. (Don't overcook the shrimp!!)
3. Serve the shrimp in bowls with lots of french bread for dunking and lots of napkins.
4. Mix the olive oil, lemon juice and zest, Worcestershire sauce, salt, pepper, cayenne, thyme, marjoram and garlic in a large bowl. Add the shrimp and toss gently until the shrimp is completely covered with sauce. (The seasoning here is very forgiving. If you like lemon, add more. If you like things hot, increase the cayenne and black pepper.)
5. Lay the shrimp in a roasting pan in a single layer. Pour remaining sauce over the shrimp, and place the bay leaves into the sauce (make sure they're covered). The shrimp should be almost submerged in sauce--you may need to add a little more olive oil if it isn't.
6. Scatter small pieces of butter over the shrimp. Bake at 325 until shrimp are pink and just barely cooked through (about 20 minutes). (They will continue to cook when you take them out of the oven and, as my father said, You don't want to overcook the shrimp!)
7. Remove the bay leaves, taste and adjust seasoning, sprinkle with parsley, and serve over rice or in a bowl with French (or Italian) bread for dunking.

shrimp, butter, margarine, olive oil, capful zatarains liquid crab boil, garlic, lemon, generous sprinkling of kosher salt, lots of fresh ground black pepper, shrimp, loaves, shrimp, shrimp, olive oil, lemon, worcestershire sauce, salt, fresh ground black pepper, cayenne pepper, thyme, marjoram, garlic, bay leaves, butter, parsley

Taken from food52.com/recipes/4140-georga-s-barbecue-shrimp-barbara-s-barbecue-shrimp (may not work)