New Orleans-Style Barbecue Shrimp

• 2 pounds large shrimp, heads on
• 2 tablespoons Creole Seafood Seasoning or any Creole seasoning mix, or to taste
• 1 tablespoon olive oil
• 1 large head garlic, cloves peeled and minced
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons Worcestershire sauce
• 3 tablespoons hot sauce or to taste
• 1 large lemon, juice removed, quartered (reserve the juice)
• 1/3 cup beer
• Kosher salt and freshly ground pepper to taste
• 8 tablespoons (1 stick) butter, at room temperature

1. Lighlty toss the shrimp with half the seasoning.
2. Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke.
3. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it.
4. Add the shrimp and stir carefully.
5. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
6. Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan.
7. Allow the shrimp to cook for 2 to 2 1/2 minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper.
8. When the shrimp have finished cooking, the liquid should have a saucy consistency.
9. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick.
10. Adjust seasoning.
11. Remove lemon pieces.

shrimp, creole seafood seasoning, olive oil, head garlic, fresh rosemary, worcestershire sauce, hot sauce, lemon, beer, kosher salt, butter

Taken from www.cookstr.com/recipes/new-orleans-style-barbecue-shrimp (may not work)