I write for a magazine - and yes one of the columns is food. You can't even imagine hot hard that has been since I started Weight Watchers. Anyway, the next issue I wrote about Cajun BBQ Shrimp - which is made with A POUND OF BUTTER AND A CUP OF OLIVE OIL. I have to cook it to take pictures for the article and I had been putting it off because I knew we (my husband and I) would EAT IT ALL!

We were invited to friends for Christmas for dinner. They have a group every year and cook prime rib (very well I might add) and everyone brings a side. Perfect timing! I made the shrimp. I only ate two. Husband only ate two. We survived, copped the pix and everyone else raved about the shrimp! I had the best of all worlds!

This is something that we used to eat in New Orleans when we lived there-I have NEVER EVER seen it on any other menu in any other place other than Louisiana...and they don't share the recipe so I had to figure it out myself. NOW there are a lot of versions on the web-this is one more but I have never made it without getting a friend for life. I am asked to make it constantly and was even asked last night. Since we live near the ocean it is easy to get the biggest freshest shrimp with head on-not so for others-but it is a very important part of the dish so I INSIST you use them with heads on or the results are not guaranteed.

Shrimps, head-on unpeeled-yeah, the whole thing in a 2 inch deep baking dish. They can be crammed in but only one layer please. The fat from the head is part of the richness of the sauce.

Sprinkle with rosemary and crushed garlic.(You need not use fresh herbs it works fine with the jar version.) Take one pounds of butter and cut it in to pieces and place around and on the shrimp.

I take the olive oil and just pour it all over the top-you need not use the entire cup but do drizzle all over.

Now, this is the difficult part and I cannot stress this enough - you must do this to get the sauce right. COVER ALL THE SHRIMP VERY VERY (VERY) heavily with regular black pepper. This is the key to the entire dish.

Bake at 350 degrees until the shrimp are done (pink and firm)and serve in the middle of the table with a lot of good French bread for dipping into the butter/oil sauce. You have to let it cool or it will burn your hands trying to peel it.