Saucy Barbecue Shrimp
"This old, rustic Cajun dish and is one of our family favorites. Don't remove the shells off the shrimp—the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled the recipe to feed a crowd and it's always perfect! —Debbie Glasscock, Conway, Arkansas..."
INGREDIENTS
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1/2 cup butter, cubed
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1 medium onion, chopped
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1 bottle (18 ounces) barbecue sauce
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1 bottle (12 ounces) pale ale beer or nonalcoholic beer
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2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
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French bread baguette, sliced
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