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Ingredients

• 3 pounds medium (26-40 count) or large (16-25 count) shrimp, with heads and shells on
• 1 cup olive oil
• 3 garlic cloves, minced
• 2 tablespoons Lea & Perrins (Worcestershire sauce)
• 2 tablespoons Kosher salt
• 2 tablespoons black pepper
• 2 tablespoons dried rosemary leaves
• 1 tablespoon dried oregano leaves
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 sticks butter, melted

Description

Don't Get Thrown Off By The Name Of This One. These Shrimp Aren't Cooked On The Grill Or Smothered In Tangy Barbecue Sauce. This Is A New Orleans Classic Brought To Life In The…

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