BBQ Shrimp Cajun Style

This is something that we used to eat in New Orleans when we lived there. I have never seen it on any other menu in any other place other than Louisiana...and they don't share the recipe so I had to figure it out myself. Since we live near the ocean it is easy to get the biggest freshest shrimp with head on-not so for others-but it is a very important part of the dish.

2 lbs shrimp
1 lb butter
1 c olive oil
garlic, rosemary
Black Pepper

Shrimps, head-on unpeeled, in a deep baking dish. They can be crammed in but only one layer please. Sprinkle the rosemary and crushed garlic around. The butter cut it in to pieces and placed around and on the shrimp. Pour the olive oil all over the top-you need not use the entire cup but do drizzle all over.

Now, this is the difficult part and I cannot stress this enough - you must do this to get the sauce right. COVER ALL THE SHRIMP VERY VERY (VERY) heavily with regular black pepper. This is the key to the entire dish.

Bake at 350 degrees until the shrimp are done (pink and firm)and serve in the middle of the table with a lot of good French bread for dipping into the butter/oil sauce.

You have to let it cool or it will burn your hands trying to peel it.

Calories: too numerous to count