Gulf Coast Shrimp

From the kitchen of Kevin Taylor, the BBQ Guru

This is one of the better shrimp recipes I have tasted. It comes from fellow BBQ aficionado, QSis.

1 1/2 pounds shrimp
1 cup clam juice
1/2 cup butter
6 cloves garlic, minced
4 scallions, minced
1 to 2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
1 to 2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1/2 cup dark corn syrup
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 to 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.