Men in south Louisiana are often great cooks. My dad isn't one of them, but fortunately, mom's friends husband's are. This is a recipe from Mr. Jess Waguespack.
I've made this as long as I've been married. Gulf shrimp feels like a treat to most; the peel and eat way feels casual. For a more elegant approach, I peel these after they are broiled and serve over angel hair pasta.
Broiled Shrimp
6 dozen large shrimp
2 sticks butter, melted
2 cloves garlic
3 limes
pulp of one lime
1/3 cup vermouth
1 tablespoon salt
1 teaspoon pepper
8 dashes Tabasco pepper sauce
1/2 cup olive oil
Arrange shrimp in one layer in a shallow pan. Mix all sauce ingredients together in blender and pour over shrimp. Broil 10-15 minutes. Turn over and broil until done, maybe 5 more minutes.
Serve with toasted french bread.