My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember

Barbecue shrimp gets its name not from the use of a barbecue (of which there is none) but rather from the sauce in which these crustaceans are cooked. The recipe below features a hearty helping of butter, but the results are totally worth the calories.
These shrimp are traditionally prepared unpeeled with their heads on; this adds more flavor to the sauce and keeps the shrimp from drying out as they cook. Unpeeling them at the table is a bit messy, so consider handing out lobster bibs before digging in!

Ingredients