Barbecued Shrimp

• 1 1/2 cups Worcestershire sauce
• 2 to 3 tablespoons Creole seasoning
• 2 to 3 tablespoons cracked pepper
• 2 to 3 tablespoons freshly ground pepper
• 1 garlic clove, minced
• 3 pounds large or jumbo fresh shrimp, with heads on
• 4 lemons, cut in half
• 1/4 cup water
• 1 pound butter, cut into pieces

1. Stir together first 5 ingredients.
2. Place shrimp in a large Dutch oven; pour Worcestershire sauce mixture over shrimp. Squeeze lemons over shrimp mixture; add squeezed lemon halves and 1/4 cup water. Bring to a boil over high heat, stirring frequently; cook, uncovered, 6 minutes or just until shrimp turn pink, stirring frequently. Remove from heat.
3. Gradually add butter, stirring until butter melts. Serve immediately with crusty French bread.

worcestershire sauce, creole seasoning, cracked pepper, freshly ground pepper, garlic, shrimp, lemons, water, butter

Taken from www.myrecipes.com/recipe/barbecued-shrimp-3 (may not work)