Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        -- ¥
  21                    count head-on shrimp -- (21 to 25)
   4      tablespoons   diced garlic
   4      tablespoons   cracked black pepper
   3      ounces        gentleman Jack rare Tennessee whiskey
   4      tablespoons   Worcestershire sauce
   2      tablespoons   dried basil
   1      cup           melted butter
   1      tablespoon    dried thyme
     1/2  cup           olive oil
   1      tablespoon    Louisiana gold pepper sauce

Preparation:

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 375F. In a heavy bottom Sauté 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. COMMENT: Pasqual Manales Restaurant on Napoleon Street in New Orleans made Barbecued Shrimp famous in the South. By adding Gentleman Jack liquor to this recipe, I think it rivals the Manale recipe. SERVES: 6 Source: Chef John Folse