Barbecue Shrimp

Barbecue Shrimp

Serves 2. Recipe is by Jon Jackson, executive chef of The Club at LSU Union Square and Retail/Catering for LSU Dining by Chartwells.

14 large-head-on shrimp

6 tbls. unsalted butter, divided

11/2 tsps. ground black pepper

11/2 tsps. cracked black pepper

1 tsp. Creole seasoning

3 tbls. Worcestershire sauce

1 tsp. chopped garlic

3 tbls. heavy cream

Juice of 1 lemon

Fresh chopped parsley, for garnish

Fresh French bread, for dipping

1. Place the shrimp, 3 tablespoons butter, peppers, Creole seasoning, Worcestershire sauce and garlic in a sauté pan large enough so the shrimp are in a single layer. Place pan with shrimp in a preheated 450-degree oven for 3 minutes. Turn the shrimp and return to the oven for 2 to 3 minutes. Remove from the oven and begin to sauté over moderate heat.

2. Add the heavy cream and lemon juice. Add the 3 tablespoons of butter a little at a time into the shrimp mixture by swirling the pan.

3. Put the shrimp mixture into a bowl and garnish with parsley. Serve with French bread for dipping.