This recipe is based on the New Orleans tradition of barbecuing shrimp -- and I do believe it is the perfect tangle of salty, savory, finger-licking deliciousness.
We make a homemade BBQ rub using paprika, chili powder, cinnamon, allspice, and onion powder**, but you definitely can pick up a pre-made rub at your favorite spice counter or grocery store. Play with the flavors based on your personal preferences; add more fresh herbs for brightness, or try a dash of cayenne for some heat.
Then, serve the shrimp just as it is for appetizer, as a topper to cheesy grits or spicy creamed corn, or as the protein punch in a crunchy, fresh salad.
1. Peel and devein your shrimp; refrigerate until you are ready to cook.
2. Bring a large saute pan to medium-high heat and melt the butter in it. Add the Worcestershire sauce and BBQ seasonings to the pan; whisk together and add the shrimp.
3. Cook the the shrimp in the liquid until they are opaque, firm, and cooked completely.
4. Place the shrimp on a platter and garnish with chopped fresh tarragon.