Shrimp, Barbequed a la Emeril Serves 4

Peel shrimp, leaving tails attached, reserving the shells. Sprinkle shrimp w 1T creole seasoning and 8 turns of the pepper. Use your hands to coat the shrimp w the seasonings. Refrigerate while you make sauce. Heat 1 T of the oil in large pot over high. When oil is hot, add onions and garlic and sauté 1 min. Add reserved shells, remaining creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt and the remaining 8 turns of the pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 min. Remove from heat, allow to cool for 15 min, and strain into small saucepan. There should be about 1.5 c. Place over high heat; bring to a boil, and cook until thick, syrupy, and dark brown (15 min). Makes about 4-5 T barbeque sauce base. Heat remaining 1T oil in large skillet over high heat. When oil is hot, add seasoned shrimp and sauté, occasionally shaking skillet, for 2 min. Add cream and all barbeque base. Stir and simmer 3 min. Remove shrimp to warm platter and whisk butter into sauce. Remove from heat. Makes about t2 c. Mound shrimp in center of platter and spoon sauce over. (can use sauce, reduced to coat spoon, for oysters)

Shrimp 2 lb medium (about 42)
Creole Seasoning 2T
Pepper 16 turns
Olive Oil 2T
Onion 0.25c
Garlic 2T minced
Bay Leaves 3
Lemon 3 peeled and sectioned
Water 2c
Worcestershire Sauce 0.5c
Wine, White 0.25c dry
Salt 0.25tsp
Heavy Cream 2c
Butter 2T