Barbecued Shrimp

Irv Miller

Ingredients:

For the shrimp:

2 tablespoons olive oil
1 1/2 pounds medium Florida shrimp, heads and shells intact
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1/3 cup Worcestershire
4 teaspoons freshly cracked black pepper
1 tablespoon Creole spices (your favorite brand)
2 bay leaves
1-2 tablespoons lemon juice
1/2 cup water
Pinch kosher salt
3/4 cup heavy cream
2 sticks (8 ounces chilled and chunked unsalted butter)
Dash hot sauce (Louisiana Hot Sauce brand)
4 tablespoons chopped green onion

Instructions:

For the shrimp: Place a large heavy-duty skillet over medium-high heat. Add oil, shell-on shrimp, and garlic in the skillet and stir for 5 minutes. Remove shrimp with a slotted spoon and place on a holding dish. Add cream to the hot pan and reduce the heat to medium for 3 to 5 minutes to let sauce thicken.

Add the rosemary, Worcestershire, black pepper, Creole spices, bay leaves, lemon juice, and water. Whisk together and bring to a boil. Once the liquid is boiling, reduce heat to moderate and add the chunks of butter. Whisk until smooth and slightly thickened, using all the butter. Once sauce is made, return shrimp to the pan to finish cooking, 5 to 7 minutes over medium-low heat. Taste and adjust seasoning and hot sauce to your liking.

To assemble: Remove shrimp from sauce and arrange onto platter or in individual bowls. Pour sauce over the shrimp, top with green onions, and serve with French bread and white rice.