Easy Barbecue Shrimp

• 24 large head-on shrimp (about 2 lb.), peeled, tails left on; shells and heads reserved
• 1 tablespoon cracked black peppercorns
• 2 teaspoons Emeril's Creole Seasoning or other Creole seasoning
• 1 1/2 teaspoons chopped fresh rosemary
• 3 tablespoons olive oil
• 1 cup dry white wine
• 3 cups water
• 3/4 cup Worcestershire sauce
• Juice from 2 lemons (about 1/4 cup)
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon hot sauce
• 1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces

1. In a medium bowl, toss the shrimp with half of the cracked pepper, 1 tsp. of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
2. Heat 1 Tbsp. of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and the remaining 1/2 Tbsp. pepper and 1 tsp. Creole seasoning, and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
3. Heat a 14-inch skillet over high heat. Add the remaining 2 Tbsp. oil and then the shrimp; cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, 1 piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
4. Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp, and serve immediately with the Jalapeno Biscuits.

headon shrimp, cracked black, rosemary, olive oil, white wine, water, worcestershire sauce, lemons, onion, garlic, hot sauce, unsalted butter

Taken from www.myrecipes.com/recipe/easy-barbecue-shrimp (may not work)