New Orleans-Style BBQ Shrimp

 16 peeled & deveined shrimp, tails left on

2 Tbsp. Creole or Cajun seasoning mix

1/4 canola oil

4 cloves garlic, peeled and minced (I used 6)

2 Tbsp minced fresh rosemary leaves

1/2 cup beer

6 Tbsp hot sauce (I used Tobasco, Louisian Hot Sauce and  Tapatio)

6 Tbsp Worcestershire sauce

5 Tbsp fresh lemon juice

12 Tbsp cold butter cut into small pieces

1 loaf crusty French bread for serving

1. Toss the shrimp with the Creole seasoning and set aside.

2.  Heat a large skillet over medium heat.  Add oil and then garlic.  Cook for 1 minute.  Add rosemary and cook 2-3 seconds.  Add shrimp and cook, flipping once, until they turn pink, about 30 seconds.  They will not be fully cooked at this point.  Transfer shrimp to a warm plate and set aside.

3.  Add beer, hot sauce, Worcestershire and lemon juice and cook, stirring, until thickened, 7-8 minutes.

4.  Remove the skillet from the heat and whisk in the butter a few pieces at a time.  When they melt into the sauce, add more butter pieces, stirring all the time.  The sauce will start to thicken.

5.  Return the shrimp to the skillet and toss to coat.  Return skillet to medium heat and cook until the shrimp are cooked through, about 2-3 minutes. 

6.  Transfer the shimp and sauce onto deep plates or shallow bowls.  Serve with  crusty bread.

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