Louisiana Barbecue Shrimp

By á-25087

Adapted from Martha Stewart Living

Ingredients

• 1 stick of butter (4 ounces), cut into small pieces
• 3 garlic cloves, minced (1 Tbsp)
• 1 Tbsp finely chopped fresh rosemary
• 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
• 1/4 cup Worcestershire sauce
• 1-1/2 tsp hot sauce (i.e. Tapatio or Tabasco)
• 1 pound shrimp, peeled but with heads and tails still attached
• salt and pepper to taste
• fresh baguette for sopping up the sauce

Preparation

Step 1

Heat a 12-inch skillet over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauce, and bring to a simmer.

Season shrimp with salt and pepper and add to skillet. Cook until pink and firm to the touch. Season with pepper. Serve with baguette.