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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

New Orleans Style Barbecue/BBQ Shrimp Recipe

Brought to you by 1870 Banana Courtyard

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Cook Time: 30 min	Prep Time: 10 min
Yield: 2 servings

Ingredients:
2 pounds shrimp (16-20 or 21-25 shrimp per pound), heads left on
1 stick butter
1 stick margarine
2 tablespoon olive oil
1 tablespoon chopped, fresh garlic (adjust amount to YOUR taste)
dash of Worcestershire sauce
dash of lemon juice
4 ounces beer or white wine
2 teaspoons of Creole seasoning (or as an alternate, add pinch of crushed red pepper, cayenne pepper, sea salt, white pepper, and black pepper)

Instructions:
(BBQ is a misnomer, since there is NO BBQ sauce in recipe, but that's what they call it in N’Awlins)

In iron skillet, saute shrimp in butter, olive oil, and margarine, with seasonings, 4-5 minutes.

Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute.

Add Worcestershire Sauce, beer or wine, and lemon juice, cover, and simmer 2-3 more minutes.

Dish is best when refrigerated overnight, then reheated, as it intensifies flavors.
Reheating directions: Place in preheated 400 degree F oven for 6-8 minutes or until butter bubbles.

Yum, yum. Is your mouth watering yet?

Serve with French or Sourdough bread for dipping the sauce. Have lots of napkins or paper towels ready, as this is VERY messy. (Locals put the whole shrimp in their mouth to extract the sauce, that would be wasted otherwise, before you peel the shrimp.)

Notes:
PREPARATION TIME: Your guess is as good as mine, as we are usually chatting with friends when we make this and having a glass of wine or beer, but it will probably take less than 30 minutes.