New Orleans Bbq Cajun Shrimp - cooking recipe

Ingredients

4 lbs large shrimp, in the shell see note (21 to 25 count or per pound, fresh or frozen)
3 tablespoons cajun spices
1 tablespoon black pepper
1 tablespoon dried rosemary
1 tablespoon salt
2 teaspoons salt, divided
1/2 lb butter
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and minced
1 cup beer
1 cup extra virgin olive oil
4 tablespoons light brown sugar
1/2 cup Worcestershire sauce
1 lemon, sliced
3 tablespoons fresh lemon juice
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
3 -5 dashes louisiana hot sauce

Preparation

Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
Rub the shrimp with this mixture.
Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
In a saucepan set over medium-high heat, melt the butter.
Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
Stir to mix.
Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
Remove from the heat, uncover, and cool to room temperature.
Remove and discard the lemon slices and bay leaves.
Pour 1 1/2 cups of the sauce over the shrimp.
Toss to coat well.
Cover and refrigerate the shrimp for 1 to 2 hours.
Cover and refrigerate the remaining sauce separately and save for dipping.
Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
Remove the shrimp from the pan and discard the marinade.
Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
Don't overcook or they will get tough.
Serve with the warm sauce for dipping.