Mr. B's Barbecued Shrimp

By cindygwest

Ingredients

• 16 jumbo Gulf shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

Preparation

Step 1

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.