Quite frankly, I’ve always thought that Floridians could use a few lessons from the folks up in Tennessee and North Carolina when it comes to the art of barbecuing. On the other hand, I could only exclaim when, while judging the dishes at a March of Dimes Gourmet Gala in Miami, I popped a few of these luscious shrimp in my mouth and awarded them a top score. Old Bay seasoning, available almost everywhere in 6-ounce cans, is a strategic ingredient. Also, I find that a few chopped fresh herbs (thyme, summer savory, or tarragon) make the dish even more intriguing. As for serving the appetizer, I simply pass the platter around the table.
In a large bowl, combine the shrimp, onions, and garlic and toss well. Add the remaining ingredients and toss till the shrimp are well coated. Arrange the shrimp in a single layer in a large, shallow roasting pan and
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