Commander'S Palace Barbecued Shrimp

• 16 large shrimp, peeled and deveined (tails left on)
• 2 tablespoons creole seasoning (or cajun)
• 1/4 cup canola oil
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh rosemary
• 1/2 cup beer
• 6 tablespoons hot sauce (Crystal or Frank's)
• 6 tablespoons Worcestershire sauce
• 5 tablespoons fresh lemon juice
• 12 tablespoons cold butter, cut into small pieces
• 1 loaf crusty French bread

1. Heat large skillet over medium heat until hot.
2. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside.
3. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.Transfer shrimp to a large plate; set aside.
4. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well, Cook, stirring, until thickened, about 7-8 minutes.
5. Remove skiller from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shriimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.

shrimp, creole seasoning, canola oil, garlic, fresh rosemary, beer, hot sauce, worcestershire sauce, lemon juice, cold butter, crusty

Taken from www.food.com/recipe/commanders-palace-barbecued-shrimp-227652 (may not work)