To understand this dish, first erase any ideas of what barbecue actually is. Found all over New Orleans, barbecue shrimp is made of Gulf shrimp cooked in butter, garlic, white wine, and Worcestershire in a sauté pan on the stove. No smoke. No pit. There are lots of versions of it, but the original at the 100-year old Pascal’s Manale still tops the list.

Ingredients:

• 1 pound (21-25 count) shrimp, heads removed
• 5 tsp Manale Spice (see below)
• 1/2 tsp minced garlic
• 1/2 tsp Worcestershire sauce
• 1/4 tsp Louisiana hot sauce
• 3/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 tbsp unsalted butter

Manale Spice:

• 4 tablespoons black pepper
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp basil