Advocate-tested recipe

New Orleans Barbecue Shrimp

Serves 10. Recipe is from Everett J. Bonner Jr.

10 lbs. 16-20 count shrimp

30 oz. Worcestershire sauce

6 sticks, or 24 oz., of salted butter

6 lemons

10 sprigs fresh rosemary

Freshly cracked black pepper

1 tbl. sea salt

2 loaves French bread

1. Preheat oven to 400 degrees. Heat butter on medium heat. Once melted, add Worcestershire sauce, juice from 3 squeezed lemons and sea salt. Mix throughly. Turn off heat.

2. Place head-on shrimp in two 13x9x2 pans (5 lbs. each). Pour sauce evenly over shrimp in each pan. Add freshly cracked pepper generously to shower shrimp. Slice the remaining lemons and place over shrimp. Garnish with rosemary sprigs.

3. Place in preheated oven for 20 minutes. Stir after 10 minutes. Remove from oven and let sit for 10 minutes. Serve hot with French bread for dipping.