1½ LB jumbo shrimp with heads, unpeeled
½ C Worcestershire
2 TBS fresh lemon juice
2 TSP ground black pepper
2 TSP cracked black pepper
2 TSP Creole seasoning (Tony Chachere’s or similar)
1 TSP minced garlic
1½ C (3 sticks) cold unsalted butter, cubed
French bread
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, adding more only when butter is melted. Remove skillet from heat.
Place shrimp in bowl and pour sauce over top. Serve with French bread for dipping.
Yields 4 appetizers or 2 entrees.