I love my new kitchen so much I made a whole crappy cameraphone picture photo set of last night's dinner.



I got my barbeque shrimp recipe, such as it is, from AB Chao aeons ago. It is this- melt plenty of butter, add plenty of worcestershire sauce, lemon juice, hot sauce, and Tony Chachere's to taste. And scads of pepper. I think her original direction was something like "add what seems like too much pepper. Then add more." Then pour it over some shrimp and bake at 350 until the shrimp is done. I judge the shrimp doneness and the amount of worcestershire sauce involved strictly by color.