Title: Louisiana barbequed shrimp
 Categories: Main
      Yield: 1 Servings
 
      5 lb Head-on U-10 shrimp
  2 1/2 c  Butter
      5 ts Minced garlic
      1 c  Dry sherry
      4 tb Spice mix
  2 1/2 c  Olive oil
     24    Bay leaves
      1 ts Thyme
    1/2 c  Chopped celery
    1/2 c  Chopped parsley
    1/2 c  Chopped onion
           SPICE MIX:
  2 1/2 tb Rosemary
  2 1/2 tb Paprika
      2 ts Fresh ground black pepper
  1 1/4 ts Sweet basil
  1 1/4 ts Marjoram
  1 1/4 ts Kosher salt
    1/4 ts Cayenne
      2 ts Tumeric
      1 ts Fresh ground white pepper
      1 ts Tarragon
 
  Grind rosemary and tarragon coarsely in a coffee mill and combine with
  remaining ingredients. ( Not reccomended to use the coffee mill for
  coffee again, only for spices )
  
  In a 14 inch skillet sweat the celery, onion and fresh parsley in the
  butter and oil. Add garlic and saute for one minute. Add remaining
  ingredients except shrimp and bring to boil while mixing thoroughly.
  Add shrimp and cook over high heat for 20 to 25 minutes stirring
  occasionally to assure all shrimp are evenly cooked. Serve with hot
  jasmine rice and/or crusty french bread. Goes especially well with
  champaigne!