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New Orleans Styled BBQ Shrimp

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2 lbs XL shrimp in their shells
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp crumbled dried rosemary
1 tsp garlic powder
coarse salt and black pepper
2 T olive oil
12 T  (1 1/2 sticks) butter
3 cloves garlic, minced
3/4 Cup bottled clam broth
3/4 Cup heavy cream
3/4 Cup beer
2 T Worcestershire sauce
2 T Cane syrup, such as Karo
1 to 2 T hot sauce
1 slice lemon ( 1/4 inch thick, with rind but seeds removed)
1 1/2 T lemon juice or more to taste
2 tsp sweet paprika
2 T chopped fresh flat leaf parsley
Crusty bread (grilled optional) for serving

Rinse the shrimp under cold running water and then drain and blot dry with paper towels.  Cut the shrimp down the back and remove the veins.  Place the shrimp in large mixing bowl.

Make the rub:  Place the cayenne, thyme, oregano, rosemary, and garlic powder in a small bowl.  Add 2 teaspoons salt and 1 teaspoon black pepper and stir to mix.  Sprinkle all but 2 teaspoons of this mixutre over the shrimp and toss to mix.  Be sure to sprinkle a little rub into the cuts in the shells.  Pour the oil over the shrimp and toss to mix.  Let stand in the refrigerator, covered, for 40 minutes while you make the sauce.

Make the sauce:  Melt the butter in a large nonreactive saucepan over medium heat.  Add the garlic and cook until fragrant, but not brown, about 2 minutes.  Stir in the clam broth, cream, beer, Worcestershire sauce, cane syrup, hot sauce, lemon slice and juice, paprika, a little salt and pepper and the reserved rub.  Let the sauce simmer briskly, uncovered, until thick and flavorful -10 to 15 minutes.  Remove & discard the lemon slice.  Taste for seasoning, adding cane syrup, hot sauce, salt and pepper as necessary; the sauce should be highly seasoned.

Set up the grill for direct grilling and preheat to high.  Thread the shrimp onto skewers.  When ready to cook, place the kebabs on the hot grate and grill until just cooked, they'll be firm and white with bright pink shells.

Unskewer the shrimp into individual soup bowls or one large bowl.  Pour the sauce over the shrimp and toss to coat.  Sprinkle with the parsley and serve with plenty of crusty bread for mopping up the sauce.

Note:  The sauce can be prepared up to 1 hour ahead.   Reheat the sauce, whisking it before serving..  If you wish to grill the bread, slice it and lightly butter both sides of each slice.  Grill them for 1 minute on each side.

Love, from AJ's Pride and Skeeter's Joy

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