re: NO BBQ Shrimp Recipes, What's the "Best"

This is the recipe I use and have had nobody not want to eat their fill when I make it.

2 sticks butter
1 diced onion
1 rib celery diced
4 cloves garlic minced
4 tbsp. fresh parsley
2 tbsp. rosemary
1 lemon juiced
1/2 cup Worcestershire sauce
6 oz. beer
2 tbsp. creole seasoning (recipe below)
3 lbs. fresh jumbo shrimp heads and shells on
French bread for dipping

Creole Seasoning Recipe:

4 tbsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. paprika
1 tsp. salt
1 tsp. thyme
1 tsp. oregano
1 tsp. sweet basil

This will make more than you need for the recipe but good to save to use when doing it again.

Melt butter and saute' onion and celery, then garlic. Combine all ingredients except the shrimp in a heavy pot and bring to a boil to blend all the flavors.

Put the fresh shrimp in a 9x13 pan and pour the sauce over them. Bake in a 350 degree oven until the shrimp are done. Toss the shrimp a couple times to evenly cook them.

When done, serve in bowls and use the French bread to sop up the sauce as you eat the shrimp.