BBQ Shrimp

BBQ shrimp were originally made famous by the Pasqual Manales Restaurant on Napoleon Street in New Orleans.  Here's a twist on the original recipe. 

Jack's BBQ Shrimp

• 3 pounds 21-25 count shrimp (traditionally head-on, but I usually cheat and do them headless)
• 1 cup melted butter
• 1/2 cup extra virgin olive oil
• 4 tbsps diced fresh garlic
• 4 tbsps cracked black pepper
• 3 tbsps fincely minced flat leaf italian parsley
• 1 tbsp chopped thyme
• 3 ounces Bourbon (Gentlemen Jack works well)
• 4 tbsps Worcestershire sauce
• 1 tbsp Hot Sauce (Tabasco or similar brand) 

Preheat oven to 375 degrees F. In a heavy bottom saute pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes. Place  shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with sauce and french bread for dipping.

Modified based on an original recipe by Chef John Folse.
http://www.jfolse.com/recipes/seafood/shrimp17.htm