Barbecued Shrimp

[Low-N-Slow]

Not BBQ as I know it, but here's a version of a local favorite:

~ 3 lb. fresh shrimp, head-on, 16-20 count/lb.
1/4 C. dry white wine
1 T. Worcestershire sauce
1 T. lemon juice
2 cloves garlic, chopped
4 T. fresh-ground black pepper
2 t. paprika
1/4 t. salt
3/4 lb. butter, softened

1 loaf of French bread

Rinse shrimp, shake or pat dry to remove excess water. Place in large skillet over medium heat. Add wine, Worcestershire, lemon juice, and garlic. Bring to a light boil and saute until shrimp begin to turn pink in color.

Cover shrimp completely with a thin layer of black pepper. You can't use too much. Continue to cook for about two more minutes, then add the paprika and salt.

Reduce the heat to very low. Add butter, a few tablespoon-size chunks at a time, shaking the pan in the process. As the butter melts, add more, until all the butter is used. The result should be a creamy, orange-colored sauce.

Serve shrimp, along with a with a generous amount of sauce, in shallow bowls. Serve heated French bread alongside for soaking up sauce.

Yield: 4-6 servings.