New Orleans Barbecue Shrimp

Ingredients

• 2 lbs jumbo head-on shrimp (or large shell-on)
• 1 stick (8 tbsp) unsalted butter
• 1/4 cup Worcestershire sauce
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 6 garlic cloves, minced
• 1 tbsp Creole seasoning
• 1 tsp dried rosemary, crumbled
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup dry white wine
• 4 green onions, sliced
• Crusty French bread, for serving

Instructions

1. 1

   If time allows, season shrimp with Creole seasoning and let sit refrigerated for 30 minutes.

2. 2

   Melt butter in a large, wide skillet over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.

3. 3

   Add Worcestershire sauce, white wine, lemon juice, lemon zest, rosemary, thyme, black pepper, and cayenne. Stir to combine and bring to a gentle simmer.

4. 4

   Increase heat to medium-high. Add shrimp in a single layer. Cook for 2 minutes per side, turning once, until pink and curled.

5. 5

   If the sauce looks too thin, remove shrimp and reduce the sauce briefly before returning them.

6. 6

   Taste and adjust seasoning — this dish should be bold, buttery, and peppery.

7. 7

   Serve directly in the skillet or in shallow bowls, garnished with green onions and accompanied by thick slices of French bread for dipping.