Active Time

　　15 Minutes

　　Total Time

　　20 Minutes

　　For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.

　　

Ingredients

Serves 4 as an appetizer

　　1 tablespoon unsalted butter

　　1 teaspoon finely chopped garlic

　　1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on

　　3 tablespoons Worcestershire sauce

　　1 tablespoon Crystal hot sauce

　　Juice of 1 lemon

　　2 teaspoons Creole seasoning

　　1/2 teaspoon kosher salt, plus more to taste

　　1 teaspoon cracked black pepper

　　1 cup Abita or other amber beer

　　1 teaspoon minced rosemary leaves

　　1 loaf French bread, thickly sliced on the diagonal and warmed

　　

Step 1

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.

　　

Step 2

Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.