EASY Shrimp (aka BBQ Shrimp)

There are many variations of this popular New Orleans dish. I have never tried making it before until today. In the south, we call it "BBQ Shrimp," even though there really isn't any BBQ sauce in it at all. Not sure how it got that name? But anyways...I wasn't able to copy and paste this recipe so you'll have to go "Pioneer Woman"to get it. But it's SO EASY and it was delicious! Roob and I wiped them out! You probably already have everything you need to make it, too-- lemons, salt, pepper, tabasco, worscestershire sauce, EVOO, and butter. WORD UP. I hope you like it as much as we did. Oh, and for you westerners, you must buy RAW shrimp with the shell ON. I'd recommend about the 31-40/lb size. I used smaller ones and they were a little hard to peel. We just ate them right off the cookie sheet and dipped french bread in the sauce. Amazing. With some sauteed zucchini (from my garden, thank you) and fresh tomatoes on the side. MMM.