BBQ Shrimp — Robert St. John

Ingredients

• 2 Tbl clarified butter
• 20 large shrimp, peeled and split in half lengthwise
• 1 tsp cracked black peppercorns
• 3 /4 cup BBQ Shrimp Stock
• ½ cups white wine
• 1 cup Shrimp Stock
• 2 Tbl Creole Seasoning
• 1 1 /2 Tbl Worcestershire sauce
• 1 1 /2 Tbl lemon juice
• 3 tsp paprika
• 2 tsp garlic, minced
• 2 tsp liquid crab boil
• 2 Tbl creole mustard
• 1 bay leaves
• 1 tsp Hot Sauce