• 4 small bay leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon celery seed
• 2 tablespoons plus 1 teaspoon fine sea salt
• 1 lb 16/20 shrimp, peeled, tails removed, and deveined
• 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
• 5 tablespoons good-quality apple cider vinegar
• 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
• 3 tablespoons juice from 1 juicy lemon
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 1 large shallot, thinly sliced (about 3 tablespoons)
• 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
• 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
• 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

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• 8 tablespoons unsalted butter, in all
• 1 tablespoon finely minced garlic
• 4 tablespoons small capers, rinsed and drained
• ​6 tablespoons lemon juice
• 2 tablespoons lemon zest
• ​1 tablespoon finely minced parsley

Lemon Caper Butter Sauce

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• 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
• 2 tablespoons unsalted butte
• 2 tablespoons olive oil
• ​24 medium garlic cloves, peeled and very coarsely chopped
• ​Salt and pepper to taste
• ​1 teaspoon red pepper flakes (optional)
• 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

Caption - Enter Recipe name or change name as you like

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• 1 (7-oz) can chipotle peppers in adobo sauce
• ​4 tablespoons olive oil, in all
• ​1/4 cup garlic, finely minced
• ​1½ pounds shrimp, cleaned (deveined if desired)
• ​1 teaspoon dried oregano
• ​salt and pepper to taste

Chipotle Shrimp

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• 2 tablespoons finely chopped onion or shallots
• ​1 garlic clove, minced
• ​2 tablespoons Creole mustard
• ​1 tablespoon apple cider vinegar
• ​1 teaspoon sweet Hungarian paprika
• ​1/2 teaspoon cayenne
• ​juice of 1 medium lemon (about 3 tablespoons)
• ​1 tablespoon prepared horseradish
• salt and pepper
• 1 cup olive oil
• ​1/4 cup finely chopped celery heart
• 2 tablespoons chopped fresh parsley
• ​2 tablespoons finely chopped scallion

Remoulade Sauce

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• 4 cloves garlic, minced
• 2 egg yolks
• 1 cup extra virgin olive oil
• 2 teaspoons lemon juice
• salt to tast
• ground black pepper to taste

Home Made Aioli

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• 1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
• ​1/2 cup water
• ​2 teaspoons Tabasco pepper sauce
• ​1 tablespoon ketchup
• ​1 teaspoon salt
• 1½ teaspoons sugar
• pinch of white pepper
• 4 tablespoonsolive oil
• ​1 small green pepper, cut into 1/2" cubes
• ​1 small red or yellow pepper, cut into 1/2" cubes
• ​4 garlic cloves, minced
• ​1/2 cup diced onion
• ​1 tablespoon white wine

Hottest Shrimp

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For the Shrimp:

• olive oil or butter, as desired
• 1 pound medium Louisiana shrimp, headed, peeled and deveined
• ​1 tablespoon coarsely chopped garlic
• salt and pepper, to taste
• lime wedges, for garnish
• ​minced cilantro for garnish

For the Vinaigrette:

• ​1 bunch cilantro, rinsed and stemmed
• ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
• ​2 cloves garlic, coarsely chopped
• ​1 tablespoon honey or agave nectar
• ​juice of 1 lime
• ​1 cup olive oil
• ​1/3 - 1/2 cup cane or champagne vinegar
• salt and pepper to taste

Shrimp with Cilantro Vinaigrette

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• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons Worchestershire sauce
• 1½ tablespoons coarsely ground pepper**
• 2 teaspoons Creole seasoning Ralph Brennan's Creole seasoning mix
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon half, seeded
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
• warm crusty French bread for serving

*If colossal shrimp are not available, use the largest you can find.

**Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish.

Ralph Brennan's Barbecue Shrimp

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1 oz fresh spinach, stems removed
1 oz watercress, stems removed
1/2 tablespoon parsley, stems removed
1/2 tablespoon tarragon, stems removed
1 garlic clove, mashed
2 oz olive oil
6 oz homemade or good quality mayonnaise
1/2 tablespoon mustard
salt, to taste
pepper, to taste
lemon juice