Patti, When I made this recipe, I made it in a stock pot on the stove, skipped the salt, added some sliced lemons, replaced some of the butter with chicken stock, and let it simmer at a very low temperature for a couple hours before adding the shrimp. I read in one of your posts about Shrimp stock. Care to share that one?GregBarbecued Shrimp Orleans 3 pounds large shrimp, unpeeled 1 1/2 pounds butter (6 sticks) 3 Tbs black pepper 1 tsp cayenne pepper 1 tsp accent 1/2 tsp paprika 1/2 tsp rosemary 1/8 tsp oregano pinch of cinnamon 2 tsp salt (after cooking)
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