New Orleans-style Barbecue Shrimp

My brother and sister-in-law, along with their 2 boys, arrived from St. Louis on Monday.  So, yesterday, Brett & I hosted my family's Christmas celebration.  We had all of my brother's favorites - lasagna, Italian sausage, and the subject of today's post, New Orleans-style barbecued shrimp.  Now, for the uninitiated, barbecued shrimp in Louisiana aren't cooked on a grill nor or they covered in bbq sauce.  Nope, they are cooked in an incredibly decadent butter sauce brimming with spices.  The recipe concept dates back to the 1950's at a New Orleans restaurant, Pascal Manale's; you can click here for more information.
Now, there are as many versions of bbq shrimp as there are people, and everyone has their favorite or secret.  We've tried creating our own, but always return to Marcelle Bienvenu's recipe from her cookbook, Who's Your Mama, Are You Catholic, and Can You Make a Roux?  I have tweaked it just a smidge, as I prefer fresh garlic to garlic powder, but you can use garlic powder if that's your preference.  For those of you starting a New Year's diet, etc, make this recipe before the stroke of midnight, as it's definitely not lo-cal, but it's an awesome way to welcome the New Year!

Click for printable Recipe
Linked to Tasty Tuesdays, Tuesday Night Supper Club, What's Cooking Wednesday, Mouthwatering Monday, Tempt My Tummy Tuesday, Hearth and Soul,