Cajun Barbecue Shrimp

• 3 lbs large shrimp, with heads on
• 2 sticks sweet cream, unsalted butter
• 13 cup Worcestershire sauce
• 2 tablespoons tony chachere's creole seasoning
• 2 tablespoons garlic, minced
• 2 teaspoons lemon juice
• 1 teaspoon liquid smoke
• 4 sprigs about 3-inch long fresh rosemary
• 0.5 (12 ounce) can beer

1. Melt butter in large skillet then add all ingredients except beer and shrimp.
2. Cook on medium heat until ingredients are warm and add beer.
3. Bring to a simmer and add shrimp.
4. Cook just until shrimp are pink, stirring frequently.
5. DO NOT OVERCOOK that will make shrimp tough and hard to peel.
6. Serve warm with warm french bread to dip in sauce.
7. ***If butter begins to break down and separate add one tablespoon cream to mixture and shake pan to rehomogenize.
8. -- .

shrimp, sweet cream, worcestershire sauce, garlic, lemon juice, liquid smoke, rosemary, beer

Taken from www.food.com/recipe/cajun-barbecue-shrimp-373363 (may not work)