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Grand Isle BBQ Shrimp
This is Paul Salvant's recipe for when he's down at his camp at Grand Isle. Be sure to use large head-on shrimp for this recipe.
3 lbs jumbo head-on shrimp
1 lb butter (4 sticks)
1/2 cup Italian dressing
1 c worcestershire sauce
1 c white wine
2 tbs garlic paste
2 tbs Magic Swamp Dust (Fire Dept. Blend) cajun seasoning
1 lemon, quartered
1/2 cup sliced green onions
You can do this in a large, deep skillet on the stove or in a large casserole dish in the oven. Either way, melt the butter and Italian dressing together. Add the worcestershire sauce, wine, and garlic and mix well. Add the shrimp and sprinkle them with seasoning and fresh lemon juice. Toss the green onions in, too. Baste the shrimp with the hot butter and let cook over medium heat (or at 350 in the oven) until pink and just cooked though. Serve with crusty french bread for dipping in the juice!
Paul served these surf & turf style, with grilled marinated flank steak.
