Shelly's Recipe

NEW ORLEANS-STYLE BBQ SHRIMP

Category: Seafood

1 stick butter, no substitutes
1 tsp Worcestershire sauce
1 tbsp ground black pepper
1/4 tsp of ground rosemary
1 clove crushed garlic
1+ tsp salt
Tabasco (to taste)
2 to 2 1/2 lbs. jumbo shrimp, unpeeled (20) shrimp to a pound)
1 Lemon, sliced
5 tbsp butter
1/2 cup chicken broth
1/4 cup beer, room temperature

Combine first 7 ingredients for 2-3 minutes. Mix and simmer briefly. Add shrimp and saute for 2 minutes, shaking the pan back and forth. Add the remaining butter and broth; cook for 2 more minutes. Add the beer and cook another 2 minutes. Place the shrimp in bowls and pour sauce over them.