First you start with a casserole dish full of shrimps. Leave the heads on if you like, but make sure you rinse them off well. Fill the casserole about 1/3 to halfway full of EVOO, then add a generous dash of Lea & P, Sriracha, and red pepper flakes.



Slice up a stick or two of butter and arrange on top.

Bake at 435 for about half an hour, and keep spooning the butter/oil mixture on top of whatever might be sticking above the surface.

Enjoy with crusty bread.



Lagniappe: Chargrilled Oyster Kebabs

2 sticks butter
2 T chopped garlic
1/2 t red pepper flakes
1/4 c white wine vinegar
1/4 c EVOO
dash Lea & P
1/4 c coarse sea salt
1 jar fresh shucked oysters, 32 oz or so.
bag of lemons, cut into 1/8ths

Melt everything but sea salt together to make a beurre blanc.

Marinate oysters in their own liquor, sea salt and 1/3 of beurre blanc.

Have at least one drink, or you could have several, watch a movie, go to sleep, wake up the next day and then continue with the recipe.

Skewer oysters and lemon wedges and baste with half of the remaining beurre blanc.

Grill on high heat for 5-6 mins, basting and turning every other minute.

Deskewer onto a plate, and serve with remaining beurre blanc as dipping sauce, with crackers.

As you can see from the fingers in the photo, these go very quickly. You could also serve it as a party horse d'oeuvers by placing them in a chafing dish, covering with beurre blanc, and allowing guests to spoon it onto crackers.

--removed thanks to the video falling off the youtubes--

Love the old-school look. I remember going in with Mama to vote on machines even older than this. The even seemed a little dangerous, like escalators, which is a good thing.