Jason's Barbecue Shrimp

An all-time favorite at the Thibeaux house, and Jason's wife's favorite meal. Head-on shrimp, corn, and sausage baked in a pan of seasoned butter — with a French loaf on the side for dipping. He highly recommends throwing lobster tails in too.

Ingredients

• 2 lbs head-on shrimp, shell on
• 2 sticks butter
• Your favorite Cajun seasoning
• 2 tablespoons Worcestershire sauce
• Corn on the cob, sliced (fresh is better)
• Sliced sausage, if you like
• Lobster tails (optional, but highly recommended)
• A small French loaf, for dipping

Directions

1. Melt the butter. Add the seasoning and Worcestershire sauce to the butter and mix.
2. In a large bowl, mix the shrimp, corn, and sausage — and the lobster if you're using it — all together.
3. Put in a large pan and bake for 25 minutes at 350°F.
4. Serve with a small French loaf on the side to dip in the butter sauce.

Recipe submitted by Foodies of Lafayette member Jason Thibeaux.