screamin cajun

Got it, thanks! I'm sending an email now.

Had this at a Cowboy's game a couple of weeks ago - OUTSTANDING!

Shrimp Vermouth:

Group I: Assemble all spices together and add to olive oil, then set aside.

1/4 c rosemary
1/4 c oregano
1/4 c garlic powder
1 1/2 c olive oil
1/4 c pepper
1/4 c salt
1/8 c poultry seasoning
1/8 c cayenne pepper

Group II:

2c brown sugar (heat in saucepan with a little water to dissolve)
1 1/2 c butter (melted)
1 1/4 c vermouth
1/2 c lemon juice
3 T worchester
1 T tobasco

Add Groups together, store in a large zip lock bag, and refrigerate over night.

Peel shrimp, except tails. We placed the shrimp in a deep dish pizza pan. Cover the shrimp with the above mixture and place on a hot grill with the lid off. Eventually the mixture will come to a boil (didn't take long). Boil/simmer the shrimp for five minutes or so (forgot the exact time - was well into the beer by now), and BAM - some pretty tasty shrimp, and different from anything I've done tailgating.

By the way, the above measurements should be good for about 4 lbs of shrimp.

I have a couple of bags of frozen duck breasts in the freezer and am thinking about making some duck and sausage gumbo. Here's my question - how should I cook the duck breasts prior to putting in the gumbo? Boil, brown in a skillet - what do you guys suggest?

Thanks in advance for your help.