Easy Nola-style Barbecued Shrimp

Not only is this recipe easy. It is as tasty as they come.  You'll definitely need to do some finger licking with this one.  Make sure you have plenty of napkins on hand.  And don't forget the bread!

Ingredients
2 lbs. fresh gulf shrimp (large, 10-15 count), deheaded
Olive oil (a lot! enough to coat all shrimp and leave an inch--or so-- of oil at the bottom of the marinating container)
Lemon juice (1/2 lemon), you can also add some zest if it's an organic lemon
4 large cloves garlic, peeled and roughly chopped
dried herbs (oregano, thyme, rosemary, any combination of what's on hand)
dash of Worcestershire sauce
dash of Crystal hot sauce
2 tsp. dried red pepper flakes
2 tbs. butter (optional)
Baguette for sopping up the sauce!

Marinating the Shrimp
Set the shrimp aside. In a bowl (I used a giant, 8-cup glass measuring cup) mix all other the ingredients except the butter.  Add the shrimp and toss to coat. Refrigerate at least two hours, tossing the shrimp after one hour.

Cooking
Heat the grill up to about 400-450 degrees Fahrenheit.  Take a large piece of aluminum foil.  In it place another doubled over piece of foil to cover the entire middle of the foil.  This will keep the shrimp from puncturing the foil.  Make a wide boat shape out of the foil.  Place the shrimp in the foil and pour all of the marinade over the shrimp.  If using, add the butter in pats over the top of the shrimp.  Join the lengths of the foil and roll until firmly sealed. Fold up the ends and bring towards the middle to make a Viking-esque ship. 

Grill for 5 minutes until just done.  Eat quickly!! (The oil will be boiling so the shrimp will keep cooking as they sit in it.)  Yum. 

Pairing suggestion:  A fruity, robust Spanish rose.  You could also try crisp Spanish white.  Or an Abita Amber.

Leftovers: I stored them in a tupperware container with the extra sauce.  Out of the leftovers I made an Open-faced Leftover Barbecue Shrimp Sandwich.  In the future I will intentionally cook extra shrimp just so I can make this sandwich (which is really just a giant crostini).  It was one of the coolest dishes I've come up with in a while.  And once the cooked shrimp and leftover sauce are on hand it is very easy.