Spicy New Orleans Style Barbecue Shrimp

Demetra Overton

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

2 pounds of easy peel extra-large shrimp
2 tablespoons Creole seasoning
OR
½ teaspoon kosher salt, 1/8 teaspoon pepper, 1/8 teaspoon cayenne, ¼ teaspoon celery seed
8 ounces unsalted butter
2 cloves of chopped garlic
one 4 inch sprig of fresh rosemary
2 bay leaves
¼ cup hot sauce
½ cup Worcestershire sauce
2 tablespoons lemon juice from about
1 ½ lemons. Slice the rest of the lemon for garnish

Rinse the shrimp and drain, keeping the shell on.Season with Creole seasoning or use list of spices in the recipe.
Over medium-low heat, melt the butter in a skillet and add garlic, rosemary and bay leaf. Cook on medium-low heat for about a minute.
Add hot sauce, Worcestershire sauce and lemon juice to the skillet and simmer for 4-5 minutes.
Add the shrimp and simmer until shrimp turn pink about 4-5 minutes, turning to coat the shrimp in sauce and cook on both sides.
Garnish with lemon slices and serve with bread.