INGREDIENTS

INSTRUCTIONS

I've seen lots of requests for spicy food. My dad got this recipe out of
the State Times in Baton Rouge about 6 years ago. The
author/creator/goddess is Lynn Greeson Mitchell. It's VERY easy and QUICK!
1. Turn on broiler and melt butter in a 13x9-inch broiler pan, or other
broiler-proof dish.
2. Remove pan from oven and stir in BBQ sauce and lemon juice.
3. Add shrimp and toss to coat. Spread out in pan.
4. Sprinkle cayenne pepper, black pepper and garlic powder GENEROUSLY over
the shrimp, remembering thatthat shell is on the shrimp and not all
seasoning will be absorbed!
5. Broil five inches from the heat source for four minutes. Turn shrimp.
add sherry and broil for four minutes longer.
6. Let stand for a few minutes to absorb the spices (my dad's astute
addition)
7. Makes 4-6 servings, depending on your "hearty" appetite. I serve it with
boiled potatoes in butter and parsley and some other veggie, depending on
the season.
8. Don't have too much wine while making this. I did one time and ended up
with little fireballs that were even too spicy for me (amazing, but true!!)
WARNING: This is a WONDERFULLY addictive recipe and VERY VERY VERY messy,
as you have to peel the shrimp when done. NO white shirts or pants allowed
(although SOME kind would be appropriate ;-) ) -Kristin (where o where has
my cajun food gone??) Ringuest
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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