Barbecue Shrimp New Orleans Style

• 4 lb. fresh or frozen large or extra-large shrimp (21 to 25 count/per lb., in the shell; see note)
• 5 Tbsp. chili powder
• 1 Tbsp. plus 2 tsp. salt
• 16 Tbsp. (2 sticks) unsalted butter
• 2 medium onions, peeled and finely chopped
• 6 cloves garlic, peeled and minced
• 1 c. ketchup
• 1 c. extra-virgin olive oil
• 5 Tbsp. light brown sugar
• 1 c. Worcestershire sauce
• 1 lemon, sliced
• 3 Tbsp. freshly squeezed lemon juice (from 1 lemon)
• 3 bay leaves
• 2 tsp. dried oregano
• 2 tsp. dried thyme leaves
• 1 tsp. cayenne pepper
• several dashes Louisiana-style hot sauce

1. Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.

shrimp, chili powder, salt, butter, onions, garlic, ketchup, extravirgin olive oil, light brown sugar, worcestershire sauce, lemon, freshly squeezed lemon juice, bay leaves, oregano, thyme, cayenne pepper, several dashes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23247 (may not work)