Barbecue Shrimp Po' Boys With Fried Green Tomatoes

• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 tablespoon hot sauce (such as Crystal or Tabasco)
• 2 teaspoons Creole seasoning
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons salted butter, divided
• 1 teaspoon minced garlic
• 1 pound unpeeled raw medium-size shrimp, peeled and deveined
• 1 cup amber beer (such as Abita)
• 6 French bread hoagie rolls
• 1/3 cup mayonnaise
• 3 cups shredded green leaf lettuce

1. Stir together Worcestershire sauce, lemon juice, hot sauce, Creole seasoning, rosemary, salt, and pepper in a small bowl. Melt 2 tablespoons of the butter in a large skillet over medium. Add garlic, and cook, stirring often, until lightly browned, 1 to 2 minutes. Add shrimp, and cook 1 minute on each side. Increase heat to high; stir in Worcestershire sauce mixture, and cook, stirring often, just until shrimp turn pink, about 2 minutes. Remove shrimp from skillet with a slotted spoon.
2. Add beer to skillet, and cook until reduced by half, about 6 minutes. Add shrimp back to skillet, and toss to coat with sauce. Remove from heat.
3. Preheat broiler with oven rack 6 inches from heat. Cut hoagie rolls in half lengthwise; scoop out a small amount of bread from top half. Melt remaining 1/4 cup butter, and brush on cut sides of rolls. Broil, cut sides up, until toasted, about 1 minute. Divide mayonnaise and lettuce evenly among bottom halves of rolls; top each with 2 Fried Green Tomatoes. Top tomatoes evenly with shrimp and sauce; cover with roll tops, and serve immediately.

worcestershire sauce, lemon juice, hot sauce, creole seasoning, rosemary, kosher salt, black pepper, butter, garlic, shrimp, amber, hoagie rolls, mayonnaise, shredded green leaf lettuce

Taken from www.myrecipes.com/recipe/barbecue-shrimp-po-boys-fried-green-tomatoes (may not work)