This is a recipe from local Chef John Folse and too good not to share.

3 pounds 21-25 count head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack Rare Tennessee Whiskey
4 tbsps Worcestershire sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold Pepper Sauce

It is important to realize that the head-on shrimp is best used when barbecuing. In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F. In a heavy bottom saute pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes. Place head-on shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture. Hot French bread should accompany this dish. You don't want any of that sauce to go to waste.

YUMMY!!! I'd change the shrimp to JUMBOS tho, 6-8 count WOOT :grouphug: :grouphug:

The bigger the better.

omg now i want some! thanks phoenix for the recipe indeed and i'm going to dream of barbeque shrimp louisiana style. :hungry: :cloud9: woohoo!

That recipe looks delicious. I will definitely make that when I visit my brother in America. As he absolutely adores shrimp.

Thank you for the recipe :thumbup: :thumbup: :thumbup: