Cajun BBQ Shrimp

4 slices bacon chopped

2 lbs butter, and 1lb margarine + 1/4 stick margarine

1/4 cup fine chopped trinity

2 T Dijon mustard

1/4 cup Worcestershire sauce

6 oz of a good Ale.(I use Lazy Magnolia Pecan Ale)

1 tablespoon  Angle dust. ( See Comment)

1/4 tsp. dried basil

1 tsp. black pepper

1/2 tsp. oregano

2  cloves, roasted garlic crushed

1 cup shrimp boil, I always pour an ice tray full and cover with plastic wrap. (let melt at room temp)

1/2 tsp. Tabasco sauce

36-40  large uncooked, unpeeled shrimp, head on

1 tablespoon plain flour

Heavy cream.

Preheat oven to 375.

Place the shrimp in a large bowl and sprinkle with the Angle dust, toss well and set aside.

Render the bacon in a Dutch oven, add the margarine, trinity and crushed garlic. Cook on medium for 1-2 minutes.

Add the Worcestershire sauce, Ale and Tabasco sauce, Basil, Black pepper and oregano and Mustard. Cook on medium for about 3 minutes. Add the Butter and shrimp and toss well until butter is melted and shrimp are well coated. Place into the preheated oven and cook 15-20 minutes. 

In an Iron skillet melt the 1/4 stick of margarine add the Flour and make a roux. Add just enough of the shrimp boil to make a gravy that is on the thick side. Remove from heat.

When the shrimp are done, add a couple of teaspoons of the thick gravy to the pot and stir well. Take a ladle or two of the juices in the pot and add to the thick gravy until it is just smooth. 

Place a good serving of the shrimp in a bowl and plenty of the sauce. I serve this with toasted French bread and a side of fried green tomatoes or crab cakes topped with the gravy.