Now, I had great difficulty in finding a name for this dish. I found in Top Secret Recipes site a recipe called “Top Secret Recipes version of Fleming’s Prime Steakhouse Wicked Cajun Barbecue Shrimp”. I didn’t know who Fleming Prime Steakhouse was. When I lived in New England there was no such chain, but somehow this recipe intrigued me.

I am telling you, I had all good intensions to make the recipe just like it was. But then searching my closet I realized I had no Paprika. Can you imagine that? I have all sorts of spices, including cayenne pepper-which I never use by the way- and I ran out of paprika. As you can understand from then on I just let my instinct lead me on. I basically followed the method, but all the ingredients are twisted. I used smoked paprika which really makes a lot of difference. It is a very unique spice and I love it.

The end result was really good, so I am posting it. If you want, you can add some pepper or cayenne pepper too. I made as usual a more child-friendly version. I accompanied them with a bowl of freshly cut salad but I think that Mexican rice would go great as well. It’s up to you.

Shrimp Seasoning

Combine in a bowl all spices and herbs. Place the shrimps in pan and season them in both sides.

In a saucepan put ¼ cup of margarine in medium heat. Add the garlic powder and when the batter starts to bubble add the shrimps. Sauté for couple of minutes per side or until you think they are done. Remove the shrimps from the pan. Increase heat to medium-high and put the BBQ batter. When the batter begins to bubble, add the wine and let it cook for 5 minutes.

In a Pyrex place the shrimps and above them pour the BBQ batter. Place them in the oven and broil for 3 minutes. Please be careful and stay around, because otherwise they will be burnt.

I placed them in Lebanese pita bread and ate them with my salad, but I leave it up to your imagination to select a way of serving them.