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Billy Tauzin, Louisiana congressman and author of "Cook and Tell," shares his recipe for barbecued shrimp, his Cajun specialty. This recipe is easy to prepare, requiring only a handful of spices.

Source: Martha Stewart Living, July/August 2000



Cook's Notes

You can use any shrimp available to you, but it's preferable to use whole, fresh shrimp with their heads on for more flavor.

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  • vettedoe
    24 NOV, 2007
    I am trying to find a copy of Billy Tauzin's Cook and Tell. My mother says that we are related and she really wants a copy. We have been trying to find the cookbook for quite some time now. Please email me at if you know how I can find a copy. Yvette

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