New Orleans Barbecued Shrimp

• 1 teaspoon garlic, chopped
• 1 tablespoon butter
• 1 lb jumbo shrimp
• 3 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce, we prefer Crystal's
• 1 lemon, juice of
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper, cracked
• 1 cup beer, recipe calls for Abita Amber
• 1 cup butter, chilled, chopped
• 1 teaspoon fresh rosemary, minced

1. Saute the garlic lightly in the butter in a medium saute pan.
2. Add the shrimp and cook for 1 minute on each side.
3. Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
4. Add the beer and stir to deglaze the saute pan.
5. Cook until reduced by 1/2.
6. Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
7. Stir in the rosemary.
8. Ladle into bowls.
9. Serve with French bread to sop up the sauce.

garlic, butter, jumbo shrimp, worcestershire sauce, hot sauce, lemon, creole seasoning, black pepper, beer, butter, fresh rosemary

Taken from www.food.com/recipe/new-orleans-barbecued-shrimp-304788 (may not work)