Step 2
| 1 tbsp • Vegetable oil |
| 6 • Garlic cloves • sliced very thin |
| 3 tbsp • Fresh rosemary • minced |
| 3 tbsp • hot sauce, Crystal brand works best |
| 1/3 cup • Beer |
| 1 • Lemon • , juiced. Juice reserved. |
| • Reserve rind also, sliced |
| 8 tbsp • Cold butter |
| • Salt |
| • Pepper |
Preheat a large 14 inch heavy duty skillet over high heat.
Add the oil to the pan.
When it begins to smoke add the garlic and rosemary.
Toss well to avoid burning, but it will lightly brown quickly.
Immediately add the shrimp, tossing well.
Add the Worcestshire, hot sauce, lemon juice and rind.
Toss for a minute or so, add the beer and scrape bottom of pan to deglaze.
Add remaining Creole seasoning
Cook for 2 minutes or so until shrimp are just cooked through and liquids have reduced.
Stir in the butter, in thirds, off heat.
Season with salt and pepper.
Serve right away.