These shrimp never see a grill or even a smoker but for some reason in New Orleans and across the south this dish is dubbed, barbecued shrimp. Really it's shrimp in a buttery, garlicky, ready for crusty bread sauce. I start by melting, until foamy, a stick of butter in an iron skillet, then I toss in chopped garlic and rosemary. A 1/3 cup of lemon juice (and slices of the juiced lemon too when I have them) and 1/3 cup of worcestershire sauce. I stir that together and add in the peeled shrimp. They only need about 3 minutes to turn pink and be ready to serve. A tasty quick supper that still feels special.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.