Uglesich's Shrimp Uggie

Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.

Using a large spoon, skim off almost all of the oil from the top of the marinade (You can either discard it or use it for a basting sauce or any other use you can think of).

Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.

Divide the mixture between individual plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley.

Have plenty of cold beer handy, and watch your guests moan with pleasure.

Recipe Source: Uglesich's, New Orleans