New Orleans Barbecue Shrimp – – BBQ Shrimp: shrimp (16-20 count, peeled and deveined), Barbecue Seasoning (see recipe index), olive oil, garlic (chopped), Sherry wine, apple cider vinegar, tomato juice, tomato (each cut into 6 wedges), lemon (cut into 6 wedges), green onion (trimmed and cut into 1” long pieces), compound butter, sourdough bread, Compound Butter: butter (softened), parsley (chopped), thyme (chopped), tarragon (chopped), Place the shrimp in a glass bowl and add the BBQ Seasoning. Coat the shrimp with the seasoning on all sides. Let it marinate for a few minutes. ; Prepare the compound butter in a bowl. Set aside.; The shrimp cooks quickly, so it is best to stage all prepared ingredients before starting to cook.; Heat a heavy pan (we prefer cast iron) and add olive oil. Once hot, add the garlic and spice-covered shrimp. Cook on one side to a golden brown. ; Turn and cook for a moment. Remove from the heat and then add the Sherry wine. (The wine could flare.) Return to heat and add apple cider vinegar. Add the tomato juice and reduce slightly. Now working quickly, add the tomato and lemon wedges (squeeze a bit of juice from the lemons). Add the green onions and combine all the ingredients. Remove from the heat and add the compound butter, swirling it into the sauce as it melts. ; Serve in the cast iron skillet the hunky slices of sourdough bread.; –