New Orleans Bbq Cajun Shrimp

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 lbs large shrimp, in the shell see note (21 to 25 count or per pound, fresh or frozen)
• 3 tablespoons cajun spices
• 1 tablespoon black pepper
• 1 tablespoon dried rosemary
• 1 tablespoon salt
• 2 teaspoons salt, divided
• 1/2 lb butter
• 1 large onion, peeled and finely chopped
• 6 garlic cloves, peeled and minced
• 1 cup beer
• 1 cup extra virgin olive oil
• 4 tablespoons light brown sugar
• 1/2 cup worcestershire sauce
• 1 lemon, sliced
• 3 tablespoons fresh lemon juice
• 3 bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme leaves
• 1 teaspoon cayenne pepper
• 3 -5 dashes louisiana hot sauce

Recipe

• 1 combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
• 2 rub the shrimp with this mixture.
• 3 place the shrimp in a plastic baggie and refrigerate while you make the sauce.
• 4 in a saucepan set over medium-high heat, melt the butter.
• 5 add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
• 6 add the beer, oil, brown sugar, worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
• 7 stir to mix.
• 8 reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
• 9 remove from the heat, uncover, and cool to room temperature.
• 10 remove and discard the lemon slices and bay leaves.
• 11 pour 1 1/2 cups of the sauce over the shrimp.
• 12 toss to coat well.
• 13 cover and refrigerate the shrimp for 1 to 2 hours.
• 14 cover and refrigerate the remaining sauce separately and save for dipping.
• 15 prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
• 16 while the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
• 17 remove the shrimp from the pan and discard the marinade.
• 18 grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
• 19 don't overcook or they will get tough.
• 20 serve with the warm sauce for dipping.