3 TBSP OILERIE LEMON EXTRA VIRGIN OLIVE OIL
4 TBSP (HALF-STICK) BUTTER
1 TBSP HUNGARIAN PAPRIKA
4 CLOVES GARLIC, FINELY CHOPPED
1 HEAPING TSP HERBES DE PROVENCE
1 HEAPING TSP ITALIAN HERBS
2 CALIFORNIA BAY LEAVES, FINELY CRUMBLED
1/2 SPRIG CHOPPED FRESH ROSEMARY
1/2 TSP RED PEPPER FLAKES
1/2 TSP FRESH GROUND PEPPER
1 TSP SUGAR
1/3 CUP MARSALA WINE
1/2 TSP CURT'S COOKING SPICE OR TABLE SEASONING
1 POUND UNCOOKED SHRIMP, PEELED AND DEVEINED, KEPT COOL UNTIL COOKING

Heat oil and butter over medium heat, until butter is melted and foam subsides.
Add all ingredients, except shrimp, and bring to boil over medium– high heat, stirring constantly, for about 1 minute.
Then reduce heat to low, and simmer for 8 minutes, or until slightly thickened.
Remove from heat, and let sit, uncovered, for at least 30 minutes.

Return heat to medium-low.
Add shrimp to sauce, and cook slowly on low, stirring frequently, until pink all over– about 12-15 minutes.
Cooking too fast will make them tough.

I made this recipe, Spicy Cajun Barbequed Shrimp, and I simply loved it. Best I have ever tasted and made. Thank you. Left by: susan kolberg (May 10th 2010)