Florida Coast Barbecued Barbecue Shrimp

Serves 4
½ lb unsalted butter
2 bay leaves
3 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tbl freshly ground black pepper
1 tbl paprika
1 tbl Louisiana hot sauce
¼ cup Worcestershire sauce
1 lemon, juiced
½ cup beer
Bamboo skewers, soaked in water for 1 hr
2 lbs jumbo shrimp, peeled and deveined
2 tsp Red Hot & Blue Dry Rub Seasoning

Prepare grill to cook direct and medium high. In large skillet on stove, melt the butter on medium heat. Add all other ingredients, except for shrimp and Creole seasoning. Bring to simmer and cook 5 minutes. Remove from heat.

Skewer shrimp with double skewers so they can be flipped easily. Season with Creole seasoning. Grill 1-2 minutes per side, depending on size of shrimp. Remove from skewers and add shrimp to the pan with spiced butter mixture and toss. Return to stove over med-high heat and bring to simmer until shrimp is cooked through. Taste and season with salt if necessary. Serve with lots of crusty bread for sopping up the sauce.