Ingredients

4 pounds fresh or frozen large or extra-large shrimp (21 to 25
count/per pound), in the shell, see note
5 tablespoons chili powder
1 tablespoon salt, plus 2 teaspoons
16 tablespoons (2 sticks) unsalted butter
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and minced
1 cup ketchup
1 cup extra-virgin olive oil
5 tablespoons light brown sugar
1 cup Worcestershire sauce

1 lemon, sliced
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
Several dashes Louisiana-style hot sauce

Directions

Cook's Note: You can
buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you
use these, thaw them according to the package directions. If using fresh shrimp, you can
ask the person at the fish counter to devein them for you in the shell. You can also do
this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out
with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.

Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl.
Rub the shrimp with this mixture, making sure you rub some into the open cut where the
shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the

shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you
make the sauce.

In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and
cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar,
Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well
as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the
heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until
thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the
lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat
well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the
remaining sauce separately and save for dipping.

Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.

While the grill is heating, reheat the remaining sauce in a small, covered saucepan over

very low heat, it will only take a few minutes. Watch the sauce carefully so that it
doesn't burn.

Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3
minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp
off the grill, remove the shell and cut the shrimp in half: The flesh should be white and
firm throughout.

Serve with the warm sauce for dipping, and a large bowl for the shells.