Louisiana BBQ Shrimp is not a true BBQ as it's not a sweet and sour, but it is really good. It's also a good example of why so many in Louisiana struggle with their weight.
|1/4 cup||white wine|
|1/4 cup||olive oil|
|4 tbl||Worcestershire Sauce|
|1 tbl||lemon juice|
|4||cloves garlic, minced|
|1 tsp||ground black pepper|
|1 tsp||crushed red pepper flakes|
|3 tbl||chopped green onions|
|2 lbs||shrimp or prawns, tails on|
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.