Barbecue Shrimp
 
Makes 2 to 4 servings
Ingredients
  • 2 pounds large fresh head-on shrimp
  • 3 teaspoons Creole seasoning, divided
  • 1 tablespoon vegetable oil
  • 8 cloves garlic, very thinly sliced
  • 1 tablespoon minced fresh rosemary
  • 1 head garlic, halved
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 small lemons, halved and juiced
  • ½ cup beer
  • ½ cup cold unsalted butter, cubed
  • Garnish: fresh rosemary
Instructions
  1. In a large bowl, toss together shrimp and 2 teaspoons Creole seasoning.
  2. Heat a large cast-iron skillet over high heat; add oil. When oil begins to smoke, stir in sliced garlic and rosemary; immediately add shrimp, tossing well. Add garlic head, cut sides down. Add Worcestershire, hot sauce, and lemon halves and juice; stir for 1 minute. Stir in beer, and cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon.
  3. Add remaining 1 teaspoon Creole seasoning; cook until shrimp are just cooked through and liquid reduces slightly, about 2 minutes. Remove from heat, and stir in cold butter in three batches. Garnish with rosemary, if desired. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/barbecue-shrimp-2/