New Orleans Barbecued Shrimp

By draingal

Ingredients

• 16 jumbo shrimp (12 per pound) with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tbsp. fresh lemon juice (about 2 lemons)
• 2 tsp. ground black pepper
• 2 tsp. cracked black pepper
• 2 tsp. Creole seasoning
• 1 tsp. minced garlic
• 1 1/2 cups cold unsalted butter, cubed

Preparation

Step 1

In large skillet combine shrimp, Worcestershire sauce, lemon juice, black peppers, Creole seasoning and garlic and cook over moderately high heat, about 1 minute on each side. Reduce heat to moderate and stir in butter a few cubes at a time stirring constantly, and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.