BBQ shrimp in New Orleans

MANALE’S (STYLE) BARBECUED SHRIMP (crabs, crawfish etc.)
4Lbs large shrimp, head and shells on
3c. melted butter (1 1/2 lb. Yes!)
1 head of garlic peeled and bruised
3 lemons
1 recipe BBQ sauce seasoning (below) or scant ½ cup of Kitchen Witch Spice
INSTRUCTIONS:
In a large baking pan (approx. 10” X 16” x2 ” or thereabouts), in a moderate oven (350 degrees), melt the butter.
With a vegetable peeler, strip the lemons of their skin, juice them and add the juice and skins (not the pulp) to the butter and stir (in the oven).
Add the garlic, stir and cook 5 minutes.
Add the seasoning spices, stir and cook 5 minutes more.
Raise the oven temperature to 400 degrees and add the shrimp cook 8-10 minutes or until pink and solid to the touch.
Serve with toasted French bread and plenty of napkins.
BBQ sauce seasoning spice mixture
2 Tbsp. Salt
1 1/2 Tbsp. Spanish paprika
1 scant Tbsp. Coarse ground black pepper
1/2 tsp.(rounded) ea. powdered ginger, dry mustard, white pepper
3 tsp. ground cardamom
1 tsp. Celery seed
For more intense flavor, make the sauce, let cool and marinate shrimp 1-4 hours.
Fire up the broiler and cook under the flame stirring until done and lightly browned. 8-10 minutes. Enjoy!
PAULPRUDHOMME STYLE BBQ SHRIMP
2 Doz large shrimp with heads and tails (about 1 pound) WASHED
SEASONING MIX
1t.@ red and black pepper
1/2t.@salt, dried thyme leaves, dried rosemary leaves, chili flakes
1/8 t. dried oregano leaves
6 oz butter total
4 cloves garlic minced
3 good shakes worcgestershire sauce (about 1 t.)
4 oz shrimp stock, 2 oz beer or 6oz beer
DIRECTIONS:
Mix seasoning mix with shrimp and place all at opnce in a heavy bottomed 12" skillet in which 4 oz. of butter has
been melted at high heat cook at high heat until pink (2 min) shaking the pan like a spastic. Add beer/stock bring just to a boil add remaining 2 oz. butter stir until melted. serve immediately with french bread for sopping.
P.S. Paul says that shaking the skillet will keep the butter from separating and that stirring does not produce the same effect.
RICHARD AND RIMA COLLIN STYLE BBQ SHRIMP (ca 1978)
Pretty much the same proceedures as above (choose one or make up one of your own)
2 pounds shrimp
8oz butter AND 8 oz veg oil
and the seasonings?
1 T. minced garlic
4 bay leaves
3/4 t. black pepper
1/2 t. @ dried basil,oregano, salt, cayenne
1T. ground dried paprika
1/2 T. crushed dried rosemary or 1 T fresh
squeeze half a lemon in while cooking or, hell just use the whole thing for a great lemon garlic pepper taste!!
I'll keep adding more recipes as we go along, Phil