New Orleans BBQ Shrimp

1 tablespoon extra virgin olive oil

2 cloves fresh garlic - minced

¼ cup Worcestershire sauce

1 tablespoon fresh lemon juice

⅓ cup beer - I used a lager

2 teaspoons fresh cracked black pepper

2 teaspoons Creole seasoning -

1 pound jumbo, extra jumbo, or colossal raw shrimp - peel on, thawed if frozen

1 cups salted butter - cold, cubed (2 sticks)

Tabasco sauce - optional

French bread and Lemon wedges - for serving, optional

In a large skillet or saute pan, heat olive oil on medium-high heat. Toss in garlic and cook, stirring, until fragrant.

Add Worcestershire sauce, lemon juice, beer, cracked pepper, and Creole seasoning, and stir. Cook while stirring until sauce slightly thickens

Add shrimp and toss to coat with the sauce. Continue to stir and flip the shrimp in the sauce for 1 minute on each side.

Turn heat down to low. Continue to stir and add cubed butter, a couple of tablespoons at a time, allowing to melt after each addition.

Once shrimp is just finished cooking, remove from heat, cover, and let sit in sauce for up to 5 minutes.

Serve hot with Tabasco sauce, lemon wedges, and French bread.

Prep Time: 5 min   Cook Time: 10 min   Total Time: 15 min

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