SarahJane...here it is.

New Orleans BBQ Shrimp

8 Jumbo shrimp in shell
6-8 oz. cold, unsalted butter, cut into cubes
1 tsp ground black pepper
1 tsp cracked black pepper
1 tsp Creole seasoning (recipe follows)
4 Tbsp. Worcestershire sauce
1/2 tsp chopped garlic
6 Tbsp water
Juice of one lemon

Creole Seasoning
1/2 cup salt
1/3 cup granulated sugar
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
1/3 cup dried oregano
1 1/2 cup paprika
1/3 cup onion powder
1/3 cup dried basil

(This makes a lot but keeps in covered container. I did make a smaller amount.)

Place all ingredients except butter in a saute pan over medium-high heat. Cook until shrimp turn pink (3/4 cooked). Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat. Place shrimp in a bowl and pour sauce over shrimp. Serve with slices of French Bread for dipping.

From Mr. B’s Bistro in New Orleans, LA.

I had this at Mr. B’s last time in New Orleans (before Katrina) and it is fabulous…messy but fabulous. The shrimp were whole shrimp…that is with the heads. But since I have no idea where to buy shrimp with the heads I left that off the recipe. Since I make this for one I used that amount of shrimp but doubled the rest of the recipe to have a lot of sauce for dipping with nice homemade French Bread.