Barbecued Shrimp- New Orleans' Style

• 3 12 cups olive oil
• 1 cup fresh lemon juice
• 14 cup brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons dried oregano, crumbled
• 2 tablespoons dried thyme, crumbled
• 2 tablespoons minced garlic cloves
• 2 tablespoons salt
• 2 tablespoons fresh ground pepper
• 1 tablespoon hot pepper sauce
• 1 tablespoon red pepper
• 2 teaspoons dried rosemary, crumbled
• 1 teaspoon poultry seasoning
• 3 bay leaves
• 6 lbs large shrimp, heads off, unshelled
• 1 12 cups clarified butter
• 1 cup dry vermouth
• fluted lemon slice (garnish) (optional)
• parsley sprig (garnish) (optional)

1. Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.
2. ( I like to let it stand overnight to allow the flavors to fully develop).
3. Divide shrimp between 2 large deep skillets.
4. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
5. Add 3/4 cup clarified butter to each skillet.
6. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
7. Add 1/2 cup vermouth to each skillet and cook 3 minutes.
8. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
9. Serve immediately.

olive oil, lemon juice, brown sugar, worcestershire sauce, oregano, thyme, garlic, salt, fresh ground pepper, hot pepper, red pepper, rosemary, poultry seasoning, bay leaves, shrimp, butter, lemon slice, parsley

Taken from www.food.com/recipe/barbecued-shrimp-new-orleans-style-231140 (may not work)