Back in the early 2000’s Jill Conner Browne, aka the Sweet Potato Queen (SPQ), published a couple of books about her life as the aforementioned SPQ. All her books contain a number of recipes that for the most part, IMHO, are OK, but nothing special. Around this same time, her sister Judy Conner decided to write a book about her divorce and it too has recipes…not as many and again, IMHO, mos with the same amount of blahness.

Except for Judy’s version of what she calls Bar-B-Cued Shrimp. I changed the name because personally I don’t see anything BBQ about them. But they are tasty and they are messy. And they must be served with an excellent French baquette and a crisp chardonnay. I think they would be good served over rice, but I was happy just using the bread to sop up all that excellent sauce.

2 sticks good butter I use Kerry Gold
1 cup good olive oil 
2 teas minced garlic
4 whole bay leaves
2 teas crushed dried rosemary
1/2 teas dried basil
1/2 teas dried oregano
1/2 salt
1/2 teas cayenne pepper--or adjust amount to your taste
1 TBL paprika
1 TBL ground black pepper
1 teas fresh lemon juice 
2 lbs raw shrimp remove heads--Judy said not to peel &
they were a bitch to eat. Gonna peel next time. 

Melt butter, add olive oil & mix. Add everything but the shrimp. 
Cook over medium heat, stirring constantly until sauce boils. 
Reduce heat, simmer for 7 minutes, stirring frequently. 

Remove from heat and let stand for 30 minutes at room temperature. 
Preheat oven to 450. Add shrimp to spice mixture, stir and cook for
another 7 minutes over medium heat until shrimp turn pink. 
 
Place in oven safe pan and bake for 10 minutes. 
Eat with really good crusty French or Italian bread.