Recipe from Chef Larry McGuire, Perla’s, Austin

New Orleans Spice

1/2 cup cayenne
1/2 cup black pepper
1/4 cup crushed red pepper
1/4 cup dried thyme
1/4 cup dried oregano
1/4 cup dried rosemary
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup kosher salt

Grind all but salt in spice grinder, then mix well with kosher. Taste and adjust flavors to your preference. Store in an airtight container and reserve for later use.

Barbecue Sauce

2 cups shrimp or fish stock
1 can of your favorite beer
1 tablespoon Tabasco
1 tablespoon Worcestershire
1 tablespoon New Orleans Spice (see recipe)
juice of 1 lemon


2 tablespoons canola and olive oil blend
1 pound fresh 21/25 Gulf shrimp (head on, deveined but not peeled)
1/4 cup New Orleans Spice (see recipe)
4 cloves garlic, thinly sliced
4 tablespoons cold butter, cut into 1/2-inch chunks
Barbecue Sauce (see recipe)
lemon juice
chives, finely chopped
salt and pepper to taste
crusty bread

Heat oil blend in a large, heavy sauté pan. Toss shrimp with New Orleans Spice to coat. When oil is hot but not yet smoking, add shrimp to pan and cook for 1 minute, being careful not to burn spice blend. Flip shrimp and add sliced garlic and half of the butter. Cook for another minute, until garlic is toasted, and then add enough Barbecue Sauce to almost cover shrimp. Bring mixture to a boil and let sauce reduce for 2 minutes. Turn off heat, add remaining 2 tablespoons butter and stir quickly to cool and thicken sauce. Finish with a squeeze of lemon juice, chives, and salt and pepper to taste. Serve with warm crusty bread or toast. Serves 4 as an appetizer.