One of the best things about being on the panhandle is the guilt free consumption of the best wild, local shrimp around. Also, so far as I know, the last time you could order barbecue shrimp, cajun style, which has actually nothing to do with barbecue as you know it, was at Pascal Manale's, which never reopened after Katrina. So, if you make this, make sure you buy shrimp with the heads on-and if you can order them Wild American Shrimp certified, even better. This dish be MESSY, and that's alright, actually. Don't even bother trying to be neat about it, and make sure you suck the juices out of the head, cajun style. This goes mighty nice with some succotash on the side. I would say you need about a half a pound per person. The recipe below serves 4. Bon appetit!
In a large cast iron skillet, throw in 1 1/2 sticks of butter, 1 c olive oil, and the juice of 1 lemon or lime; set it to low heat.
Add four cloves of finely minced garlic, 1/2 tsp ground oregano, 1/2 tsp ground basil, 2 tbl crushed rosemary (dried), 1 tbl paprika, 1 tsp cayenne pepper, 1/2 tsp thyme, 1 tsp salt, 1 tsp ground black pepper, four crushed bay leaves. That's your cajun seasoning, if I ever saw it!
Cook the sauce for 7 minutes, bringing it to a boil, then set it aside for 1/2 hour and preheat your oven to 450 degrees. Throw in your whole shrimp until they turn that lovely characteristic red and then put the whole skillet in the oven for 15 minutes to bake.
Serve immediately with white rice with some sauce ladled over the top and enjoy!
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