NEW ORLEANS BARBECUE SHRIMP

NEW ORLEANS BARBECUE SHRIMP image

Yield 2 servings

Number Of Ingredients 14

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Ingredients

1 pound or 21-25 headless shrimp (wild caught is vastly superior to farmed shrimp)
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon chopped garlic
The "Manale spice" mix:
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil

Steps:

Wash and pat dry shrimp. Add the Manale spice mix, garlic, Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white wine. Stir together. (Though it's not in Mark's recipe, I saw him put a big pat of butter in the pan.) Cook over high heat until shrimp are done, approximately 10 minutes. Do not overcook shrimp.

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