"Gulf Coast Shrimp"

I've made this before, but I can't help sharing again -- GOSH I think this is a great recipe!  I don't mean any offense against any of you who are in California, but to some of us it seems kind of like a different planet, and Steve Raichlen sure is Californian.  It's just a different "feel" than down home BBQ in the South, for example.  And this is his recipe, but MAN I think it's good.  I recently got his Barbecue Bible just because I like this recipe so much (it's been posted here, by the way, if you want it) I figured it'd be worth trying some of his other stuff.

Last time I didn't have any Steen's Cane Syrup, which is an ingredient in it, so I used dark Karo and some molasses.  This time I had Steen's, and it's been too long to remember what the last one was like to compare, but it sure was delicious this way!  I'm going to order some more Steen's.  Other ingredients are shrimp broth you make from the shells (and heads in this case) and clam juice, a STICK of butter (how bad can it be!), garlic, scallions, hot sauce, Worcestershire, bay leaves, cayenne, paprika, thyme, oregano, salt and pepper.

Sorry I didn't take any pictures of them in the Egg -- the shrimp just weren't in the Egg very long and I had timing, etc., on my mind instead of pictures.  But I got before and after, anyway:





They hardly ever have shrimp in our stores with the heads on, but this time they did.  I thought I'd try 3 of them unpeeled and try sucking the heads out like people do with crawdads, but I was glad I only did 3.  The grilling seemed to GLUE the shell onto the shrimp, and the heads were kinda dry, nothing to suck out.  The ones I shelled and took the heads off of before marinating were wonderful!