This is a favorite Louisiana recipe and has nothing to do with a barbecue grill. The shrimp is cooked in the shells and peeled and eaten with fingers. Serve the shrimp with crusty French bread to sop up the juices. I like to give everyone a dampened towel for their hands following the shrimp course.

The following measurements are estimates and may vary depending upon your taste. 1 c. olive oil 1/4 c. black pepper (fresh ground or cracked) 1 to 2 tsp. salt Juice of one lemon 1 tsp. red pepper sauce (such as Tabasco) 2 tbsp. Worcestershire sauce 1/2 lb. butter (2 sticks)

Place whole shrimp in single layer in an oven-proof baking dish. Drizzle olive oil over shrimp. Cover shrimp with black pepper. (When you think you've added enough, add some more.) Add salt, lemon juice, pepper sauce, and Worcestershire sauce. Slice butter over shrimp and broil in oven until shrimp are cooked and pink, about 15 to 20 minutes. Serve hot in juices. Serves 4 to 6.