Barbecue Shrimp
Cuisine: Creole
  • 12 jumbo shrimp head-on & unpeeled (1 lb.)
  • 1 stick butter
  • ⅓ cup olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 1½ tablespoons coarsely ground black pepper
  • 1 tablespoon garlic, very finely minced
  • 1 tablespoon. paprika
  • Several stems of rosemary (or 2 tablespoons rosemary, minced)
  • ½ teaspoon cayenne (or red pepper flakes)
  • 1 crushed bay leaf (or ¼ tsp. ground)
  • ½ teaspoon kosher salt
  • lemon slices, charred
  1. Melt the butter and olive oil in a saucepan.
  2. Add the fish sauce, ground pepper, paprika, garlic, rosemary, and lemon juice.
  3. Mix well, cook over medium heat for several minutes then take off the burner and let it sit for about twenty minutes to let the garlic soften and the flavors develop.
  4. Cut quarter-inch thick slices of lemon, lay on a cookie sheet & run under a broiler until caramelized. Set aside.
  5. Turn the heat on under the sauce then add the shrimp & cook until done about 3 to 4 minutes.
  6. Remove and serve in bowls with toasted french bread & lemon slices.
If you prefer you may substitute thyme for the rosemary. Since thyme leaves are soft they can be left in the sauce.
Recipe by The FrangloSaxon Cooks at