N'Awlins-Style Barbecue Shrimp

This shrimp dish's origins are in New Orleans, and despite the name, there is no barbecueing involved. It's a great dish to share with friends. The key to this meal is to have enough good, soft french bread to use for dipping. Get more than you think you will need -- it goes fast! This meal tastes especially good with a really cold beer.

2 1/2 lbs of whole, unpeeled shrimp
1/2 can black pepper
2 tbsp paprika
2 lbs butter
1/2 cup olive oil
Juice of 1 large lemon

Melt butter and oil with spices and lemon juice in a large, heavy pot over LOW heat. It is important not to burn the butter (the oil helps with this.) Add shrimp. Add extra oil if the shrimp are not covered. Cook 10-15 minutes, until shrimp are pink but still tender. Keep an eye on them...do not overcook!

Save the butter the shrimp were cooked in. Spoon shimp on a serving plate, on a table covered with newspaper (this meal can be messy!) Serve with the butter, lots of French bread and extra lemon slices.

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