Pascal’s Manale New Orleans BBQ Shrimp- the real deal Holyfield (or as close as you are probably going to ever get)!
2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)
one stick Butter (although rumors are swirling that it may actually be margarine or even half butter, half margarine) emulsified fat
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce
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