This is not your traditional BBQed shrimp. In Cajun country they have a slightly different way of preparing this dish. They also use the whole shrimp, complete with head. I have never found whole shrimp available this way so I just use the regular head-less variety.
2 pounds Shrimp, shell on (with heads-on, if possible)
2 sticks Butter
2 tablespoons Garlic, finely minced
1/4 teaspoon Thyme, dried
1/4 teaspoon Oregano, dried
1/2 teaspoon Rosemary, dried
1/2 cup Beer
1 tablespoon Lemon juice
2 tablespoons Tabasco
2 tablespoons Worcestershire sauce
1/2 tablespoon Black pepper
1/2 tablespoon White pepper
1 tablespoon Kosher (coarse) salt
3 tablespoons Parsley, minced
Preheat oven to 450º
Melt 1 stick of the butter in a large cast iron skillet over medium heat.
Add the garlic and saute until slightly browned.
Add the fresh herbs and cook for 2 minutes.
Deglaze with the beer, reduce by half.
Add the remaining butter, lemon juice, Worcestershire, hot sauce, black pepper, kosher salt, and the shrimp, tossing to coat well. Transfer the shrimp and sauce to a baking dish where the shrimp can bake in the sauce in a single layer.
Place into the preheated oven for 10-15 minutes. Do not over cook the shrimp!
Serve in a large bowl with the chopped parsley, your favorite beer, and lots of fresh French Bread for dipping in the sauce.