1 1/2 pound(s) Shrimp
1 cup Clam juice
1/2 cup Butter
6 cloves Garlic, minced
4 Scalllion(s), minced
1-2 tablespoon(s) Tabasco
1 tablespoon Worcestershire sauce
2 Bay leaf(s)
1-2 teaspoon(s) Cayenne pepper
2 teaspoon(s) Paprika
2 teaspoon(s) Thyme, dried
2 teaspoon(s) Oregano, dried
1 1/2 teaspoon(s) Salt
1 teaspoon Black pepper, coarsely ground
1/2 cup Corn syrup, dark
1/4 cup Molasses
When shelling shrimp, KEEP the shells.
Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.
Strain this broth and add everything else.
Bring to boil and cook, uncovered, till thick, about 10 minutes.
Cool to room temp and add shrimp.
Refrigerate for 2-4 hours.
Grill shrimp or cook in oven in the marinade.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with shrimp.