BBQ Shrimp

Summary

Yield4
Prep Time20 minutes
Main IngredientShrimp/Prawns
MealAppetizer/Small plate

Description

Be sure to use shrimp with their heads on for this dish. That’s where all the flavor is!
Serve with plenty of crusty bread for soaking up all the sauce.

Ingredients

  • 2 lb whole (head on) shrimp, 16-20 size or larger
  • 2 T creole seasoning
  • 1 T vegetable oil
  • 6 garlic cloves, sliced very thin
  • 3 T minced fresh rosemary
  • 3 T worcestshire sauce
  • 3 T hot sauce, crystal brand works best
  • 0.33333333333333 c beer
  • 1 large lemon, juiced. juice reserved. reserve rind also, sliced thin
  • 8 T cold butter

Instructions

Toss shrimp with half the seasoning.
Preheat a large 14 inch heavy duty skillet over high heat.
Add the oil to the pan.
When it begins to smoke add the garlic and rosemary.
Toss well to avoid burning, but it will lightly brown quickly.
Immediately add the shrimp, tossing well.
Add the Worcestshire, hot sauce, lemon juice and rind.
Toss for a minute or so, add the beer and scrape bottom of pan to deglaze.
Add remaining seasoning
Cook for 2 minutes or so until shrimp are just cooked through and liquids have reduced.
Stir in the butter, in thirds, off heat.
Season with salt and pepper.
Serve right away.