I have absolutely no idea why this dish is called BBQ, especially since the dish is sautéed. What I do know is my Grandma said it’s BBQ Shrimp so it’s BBQ Shrimp. The truth be told, when I made this dish for my kids, the heads had to be taken off. My kids would not touch a shrimp head.
Ingredients: 1 lb. unsalted butter, 1/2 cup Worcestershire sauce, 1 1/2 tablespoon cayenne, 1 tablespoon cajun season salt, 1 tablespoon chicken flavored bouillon, 1/2 tablespoon black pepper, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 2 tablespoons granulated garlic, 1/2 tablespoon ancho chili powder, 1 teaspoon cumin,1 teaspoon dried rosemary, 1 tablespoon chopped fresh thyme, 6 chopped garlic cloves, 2 bay leaves, 2 lemons. 1/2 cup beer, 3 pounds shrimp, 1 cup chopped green onions.
Split and devein shrimp. These shrimp are served with the heads, shells, and tails on. In a bowl stir together the Worcestershire sauce, granulated garlic, onion powder, cumin, sugar, chili, thyme, rosemary, cayenne, and paprika. Set aside. Melt butter in a saucepan. Make sure you use a wooden spoon. The importance of the wooden spoon is my MaMaw said so! Add next 2 ingredients. Grate lemon peel for zest cut lemon in half, squeeze lemon into your hand make sure the seeds do not go into the pot. Discard the seeds drop the lemons into the pot. Bring to a boil, reduce heat to a simmer. Pour in the beer. Drop the shrimp into the pot, cook until the shrimp shells turn orange. Taste before serving. Pour onto a plate, sprinkle with the green onions and serve with toasted French bread for sopping up the sauce.