Purchase some large shrimp

Too bad you're not closer to N.O. The seafood lot in Westwego is open and they surely will have any size shrimp you are looking for.

I often buy the 11-15 count when wanting to make BBQ shrimp ala the Pascal Manale's recipe. That shite is delicious, especially when sopping up the sauce with good French bread.

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That’s exactly what I plan on doing with it

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Good man. The only other thing I do with those huge shrimp is butterfly them and make a stuffing out of crab meat and then either fry them or broil them till done. But BBQ is the best in my opinion.

Other than that, I prefer the 21-25 for just about any other dish I cook. I can't stand those tiny shrimp you see in some seafood cases that almost disappear when cooked in anything.

Bought some from rouses last week

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Do you use Worchestershire in your recipe?

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Yes and in before you say "That is not Pascal Manale's recipe. It is my recipe loosely based on their recipe and I've never had anyone not want to eat their fill----and then some.

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But don’t they all have Worcestershire?

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I know mine does, and is as follows:

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

Creole Seasoning:

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

Melt butter and sautee' onion and celery first, then add garlic. Combine all ingredients in a heavy pot and bring to a low boil. Simmer for 10 minutes to let it completely blend the flavors.

In a 9 x 13 pan, place the whole shrimp and pour the sauce over them. Bake in a 350 degree oven until the shrimp are done.

Serve in bowls and use the French bread to sop up the cooking liquid.

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are you simmering all the ingredients except the shrimp for 10 minutes and then baking the shrimp with the sauce in the oven?

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Yes, all ingredients except shrimp. As for how long to cook them, I try to layer the shrimp in the pan to have a single layer then pour the liquid over them.

Once in the oven, I'll cook them for about 10 minutes, remove the pan and turn the shrimp over and put them back in the oven. Total time depends on the size of the shrimp, but I find the 11-15 size takes about 20-25 minutes to be done to my liking.

You want them cooked, but not so long they are tough to peel.