New Orleans Style BBQ Shrimp

I make this pretty often, it's one of my favorite ways to "fix" shrimp. :)  It's not bbq flavored shrimp, it's the good ole southern style shrimp, sitting in a spicy sauce that drips down to your elbows while you're eatin' it.  I don't mind, I'm washable. :)
 For the sauce, I brown about 6 slices of bacon, remove and save for later.
Then add to the bacon drippings...
1 tsp cracked black pepper
2 cloves of garlic, minced
1 tsp chili powder
about 2 pinches each of..
thyme
basil
and oregano
1 1/2 to 1 TBS liquid crab boil ( start with less, then add more if needed)
1 1/2 TBS dijon mustard
about 1/2 tsp tabasco or other hot sauce to taste
2 sticks of butter ( add more if sauce is too spicy)

melt butter in bacon drippings, add rest of ingredients. Let it simmer for a few minutes, then add shrimp. (shell on)

give the shrimp a good stir and place in the smoker (can be heated on a stove or in an oven)

The shrimp do not benefit from actual "low and slow" smoking so a temp of 325F on up is fine..

Stir the shrimp a couple of times while they cook. Just cook til done, sprinkle with scallions and the crisp bacon.

Serve with cold beer, plenty of napkins and crusty bread to soak up the drippins...

These are messy to eat but so worth the trouble. I think I could just eat the "gravy" with crusty bread by itself and make a meal out of it.

Deer season is still going on here. I hope to post pic of what's going on as soon as I can get the photos onto my computer and resized.
We had a great week, company went home happy and everyone got their deer. I still have one deer tag to fill. I'm happy though, I've got venison for the winter.

Hope everyone had a great Thanksgiving day and weekend. Thanks for stopping by!