"BBQ Shrimp"

Tonight was to try some new recipes.  I don't know why it's called BBQ shrimp. It isn't BBQed or even grilled.  I tried a new baked potato topping:  Mascarpone, blue cheese, butter and chives.  I don't think I'll try it again.  We also had Korean spinach and strawberries and pound cake. 

BARBECUED SHRIMP

             Serves 10 as an appetizer

                1 cup (2 sticks) unsalted butter

                1/2 cup olive oil

                2 teaspoons finely minced garlic

                4 whole bay leaves, finely crushed

                2 teaspoons finely crushed dried rosemary leaves

                1/2 teaspoon dried basil

                1/2 teaspoon dried oregano

                1/2 teaspoon coarse salt

                Cayenne pepper, to taste

                1 tablespoon paprika

                1/2 teaspoon freshly ground black pepper

                1 teaspoon freshly squeezed lemon juice

                2 pounds large shrimp, in the shell and preferably with heads 

                Crusty baguette, for serving 

             1. Heat oven to 450°. In a heavy-bottomed ovenproof saucepan, melt

             butter and add oil, stirring to combine. Add garlic, bay leaves,

             rosemary, basil, oregano, salt, cayenne, paprika, pepper, and lemon

             juice. Cook over medium heat, stirring constantly, until the sauce

             begins to boil. Reduce the heat to low, and simmer, stirring frequently,

             for 7 to 8 minutes. Remove from heat, and let stand at room

             temperature for at least 30 minutes. 

             2. Add shrimp, and stir to combine. Return to heat, and cook shrimp

             over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer

             saucepan to oven, and bake for 8 minutes. Remove from oven, and

             serve immediately with crusty baguette. 

Korean Spinach

10 oz. spinach

1 T. Sesame oil

2 T Soy sauce

1 T scallion, minced

2 tsp Sugar

1 tsp vinegar (optional)

1 1/2 tsp sesame seeds

salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.