As we all know, Lent in Louisiana is really just an excuse to eat massive amount of seafood rather than fast or abstain (as if giving up meat is so hard on the Gulf Coast.) I miss good seafood so badly. I definitely grew up spoiled.

Anyway, I had a craving for BBQ shrimp last week, and I found this recipe in my new Cooking Light Complete Book (great cookbook, I totally recommend it) Of course, it's nowhere near as good as what you'd find in New Orleans and because it's light, it's more wine based than butter based. But it's quick to make and most of the ingredients are probably already in your fridge, and you can use frozen shrimp since this recipe seasons the hell out of them, so its a good home-away-from-home recipe for those of us stranded without good seafood.

If you don't have everything the recipe calls for, just mix and match seasonings. Like all good Louisiana cooking, its no exact science. Put the shrimp on french bread for a po-boy or just eat them plain. The leftovers are even better because the sauce intensifys in the fridge.

1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine

1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
2. Add shrimp, and cook 7 minutes, stirring occasionally.
3. Add wine, and cook 1 minute or until shrimp are done.

-Sarah