Total Calories: 654
1. Peel and devein the shrimp, leaving the feathery tail shells intact and reserving the shells. Rinse the shrimp under cold running water, then drain and blot dry with paper towels.
2. Place the shrimp in a large bowl and sprinkle with 2 tablespoons of the oil and 1 1/2 tablespoons of the Creole seasoning. Rub the oil and seasonings into the shrimp with your hands to coat well, then cover and let marinate, in the refrigerator, for 1 hour.
3. Preheat the grill to high.
4. While the shrimp marinates, prepare the barbecue sauce. Heat the remaining 1 tablespoon oil in a large saucepan over high heat. Add the onion and garlic and sauté until just beginning to brown, about 3 minutes. Add the reserved shrimp shells, the remaining 1 1/2 tablespoons Creole seasoning, the bay leaves, lemon slices, clam broth, Worcestershire sauce, and wine. Bring to a boil, stirring, then reduce the heat to medium and simmer, uncovered, until only about 1 1/2 cups liquid remain this will take 20 to 30 minutes.
5. Strain the mixture into a second saucepan and place over high heat. Boil, uncovered, stirring often to prevent scorching, until thick, syrupy, and dark brown, about 15 minutes you should have about
1/2 cup. Whisk in the cream and bring to a boil. Reduce the heat slightly and cook the mixture until only about 2 cups liquid remain this will take 5 to 10 minutes. Remove from the heat and whisk in the butter until melted. Taste for seasoning, adding salt and pepper as necessary the sauce should be highly seasoned. Set 1/2 cup sauce aside for basting. Keep the remaining sauce warm, covered, for serving.
6. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and brush with some of the 1/2 cup barbecue sauce. Grill until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp liberally with the barbecue sauce once or twice as they cook.
7. Transfer the shrimp to a serving platter and serve immediately, topped with the remaining barbecue sauce.
Serves 6 to 8 as an appetizer, 4 as an entrée
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